Gluten Free Almond Poppyseed Muffins

🧂 Ingredients

• 1 3/4 cups gluten free flour

  (I used King Arthur GF flour)
• 1 cup granulated sugar
• 1 tsp. baking powder
• 1/2 tsp. sea salt
• 1/2 cup canola oil

  or use coconut oil or avocado oil
• 3/4 cup half-and-half
• 2 large eggs
• 1 tsp. almond extract
• 2 tbsp. poppyseeds
• 1 cup almonds

  chopped (measure after chopping)

Instructions

• 1 Heat oven to 425°.
• 2 Grease a 12-cup muffin tin or line with paper liners. (You actually need 14
  muffin tins).
• 3 Spray paper liners with cooking spray.
• 4 In a large bowl, whisk granulated sugar, baking powder, salt, oil,
  half-and-half, eggs, poppy seeds, chopped almonds and almond extract until
  smooth.
• 5 Add gluten free flour and mix gently, just until moistened.
• 6 DO NOT OVERMIX THE BATTER!
• 7 Fill prepared muffin tins almost full.
• 8 Bake at 425° for 5 minutes.
• 9 Reduce temperature to 350° and continue baking about 13-15 more minutes or until
  muffins test done with a toothpick inserted in centers.
• 10 Cool in pan on wire rack.

Nutrition Info