Name: Gluten-Free Lemon Poppy Seed Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: About 1½ to 2 dozen muffins
Ingredients: 1¼ cups (300 ml) milk (I used 1%); 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