MAKES 12 MUFFINS

If you like lemons, you will love this morning treat. For added flavor, serve these muffins with store-bought lemon curd.

Liquid Ingredients

• 2 large eggs, at room temperature
• ¾ cup 1% milk (cows, rice, soy, potato, or nut)
• ½ cup canola oil
• 1 teaspoon grated lemon zest
• 1 teaspoon pure vanilla extract 

Dry Ingredients

• 2 cups Carol s Sorghum Blend (see below)
• ¼ cup modified tapioca starch, or ¼ cup
• Carol s Sorghum Blend (see below)
• ¾ cup sugar
• 1 tablespoon poppy seeds
• 1 tablespoon baking powder
• 1 and 12 teaspoons xanthan gum
• 1 teaspoon salt

Carol's Sorghum Blend Yields: 4 cups

• 1 ½ cup(s) sorghum flour
• 1 ½ cup(s) potato starch/cornstarch
• 1 cup(s) tapioca flour

Toppping

• 3 tablespoons sugar
• 1 teaspoon grated lemon zest

Method

1. Place a rack in the middle of the oven. Preheat the oven to 190ºC. Generously grease the cups of a standard 12-cup non-stick (gray, not black) muffin pan or line them with paper liners and coat with cooking spray. 
2. In a medium mixing bowl, beat the eggs with an electric mixer on low speed until light yellow and frothy, about 30 seconds. Add the milk, oil, lemon zest, and vanilla extract and beat on low speed until well blended.
3. In a small bowl, whisk together the dry ingredients. With the mixer on low speed, gradually beat the dry ingredients into the liquid ingredients until the batter is smooth and slightly thickened. Divide the batter evenly in the muffin pan. 
4. Make the topping: In a small bowl, combine the sugar and lemon zest and sprinkle ¼ teaspoon on each muffin.
5. Bake 20 to 25 minutes or until the muffin tops are firm and the edges start to pull away from the pan. Cool the muffins in the pan 10 minutes. Transfer the muffins to a wire rack to cool another 5 minutes. Serve warm.

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