Gluten Free Lemon Poppy Seed Muffins
Ingredients
- 1¼ cups (300 ml) milk
- 2 tablespoons fresh lemon juice
- 12 tablespoons (175 g) butter, at room temperature
- 1¼ cups (250 g) sugar
- 2 large eggs
- 2 tablespoons lemon zest (preferably from an organic lemon)
- 1 tablespoon vanilla extract
- 3 cups (480 g) all-purpose gluten-free flour mix (i used king arthur flour)
- 2 tablespoons poppy seeds
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
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