Makes 12 muffins.


3 cups Premium Gold® Gluten Free Flour
1 Tbsp. baking powder
½ tsp. baking soda
½ tsp. salt
2 Tbsp. poppy seeds
10 Tbsp. unsalted butter (1 ¼ stick), softened
1 cup sugar
2 large eggs
1 ½ cup plain yogurt
1 Tbsp. zest of one lemon
¼ cup fresh squeezed lemon juice

Note: Lemon zest is the yellow outer skin of the lemon that contains the fruit’s flavor and perfume.

Adjust the oven rack to the middle-lower part of the oven and preheat to 375 degrees F. Line a 12 cup muffin pan with paper liners or spray each muffin cup with a non-stick spray.

Whisk together flour, baking powder, baking soda, poppy seeds and salt, set aside.
In large mixing bowl, cream together the butter and sugar until fluffy (about 2 min. with an electric mixer).
Add the eggs, one at a time. Beat until just mixed.

Beat in the lemon zest and lemon juice. Beat in one-third of the dry ingredients just until moistened. Mix in one-third of the yogurt. Mix in one-third more dry ingredients, then beat in one-third more yogurt. Add remaining dry ingredients, mix gently. Add the remaining yogurt. Do not over mix.

Spoon the batter equally into the muffin cups. Bake for about 25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove from oven and place on a wire rack to cool before removing from pan.

1 cup confectioner’s sugar (powdered or icing sugar)
2 Tbsp. fresh lemon juice

While the muffins are cooling, place the powdered sugar in a small bowl and stir in the lemon juice. While the muffins are still warm, drizzle the tops with the glaze.