Yum! Is all Chris or I can say. We haven't had them yet, as they are still baking, but they smell wonderful and the dough was delicious enough that I've been given the green light to try making them again. Here's the recipe:
3/4 C sugar
Zest and juice of 2 lemons (I made it with only one and they really should have had 2)
2 cups of flour (I used 2/3 each of tapioca, sorghum, and brown rice + 1/4 tsp gelatin + 1 tsp guar gum)
2 tsp baking powder
1/4 tsp baking soda
3/4 C sour cream
2 large eggs
2 tsp vanilla extract
1/2 c butter melted entirely
2 TBS poppy seeds
Mash the zest and sugar together then whisk in the rest of the dry ingredients + the poppy seeds
Mix the liquid ingredients together thoroughly (lemon juice, eggs, sour cream, vanilla, butter)
Divide into muffins -- makes about 12. Bake at 400 F for 18 or so minutes. They are done when something inserted into them comes out clean (like any baked good really).
For a glaze: take the juice of 1 lemon and suspend as much powdered sugar as it will hold (about 2 cups from what I've been able to read) Obviously the glaze can be omitted if you just like the muffins plain -- no big deal.
On the Ripley front: everything was "normal" at the doctor's office today.
If you try this recipe and use a different mixture of flours and find one that turns out particularly well then please let me know!! I like the sorghum and brown rice flours not being "white" and much more complex in terms of digestion, so they stick with me a bit longer. I'm going to experiment some with different flours, but the mix I found here is quite tasty -- it just used the last of my sorghum flour.
I made these a second time with the second lemon -- I highly recommend it! It makes the dough considerably more moist and for lighter, fluffier muffins. I used the same ratio of flours though since I wanted to see the effect of the second lemon. Oh, and with the second lemon it tastes significantly more lemony!
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