Ingredients (makes 1 dozen):

• 1 2/3 Cups white rice flour
• 2/3 Cup maple syrup
• 1/2 Cup sorghum flour
• 1/2 Cup coconut oil (liquid)
• 1/2 lemon, zested and juiced + add enough non-dairy milk to equal 1 Cup
• 2 Tablespoons seltzer water
• 2 teaspoons baking powder
• 2 teaspoons poppy seeds

• Lemon Poppy Seed Glaze

  • 1 Cup confectionery sugar
  • 1/2 lemon, juiced + zested
  • 1/2 teaspoon poppy seeds

Directions:

1. Preheat your oven to 350 degrees Fahrenheit.  In a large mixing bowl combine your white rice flour, sorghum flour, baking powder, and sift to combine.  Stir in your maple syrup, liquid coconut oil (if your coconut oil is firm, measure out 1/2 cup and place on low heat on your stove until it’s in a liquid state), lemon juice + non-dairy milk mixture, and stir until all ingredients are fully incorporated.  Stir in your lemon zest, poppy seeds, and seltzer water until fully combined.
2. Line your muffin tins with paper (I use If You Care baking products) and fill each muffin tin 3/4 full.  Pop them in the oven for 30-40 minutes, until golden.  As always, I recommend the ever-so-complex toothpick test! Insert a toothpick into the center of your muffins & when it pulls out clean, they’re ready!
3. If you are topping  your muffins with the glaze (transforms them into a decadent dessert!), whisk the glaze ingredients until combined.  Let your muffins cool before glazing!

4. Enjoy eating whole!