Cooking Instructions
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Step 1
Preheat oven to 425 degrees F (220 degrees C).
Step 2
Line a 12 muffin tin with 10 paper baking cups.
Step 3
In a bowl, add
Gluten-Free Pastry Flour (2 1/2 cups)
,
Baking Powder (1 Tbsp)
,
Baking Soda (3/4 tsp)
,
Fine Salt (1/2 tsp)
, and
Poppy Seeds (2 1/2 Tbsp)
, and whisk until well combined.
Step 4
In a bowl of a stand mixer, cream
Unsalted Butter (3/4 cup)
on low until lump-free. Add
Granulated Sugar (3/4 cup)
and the zest of
Lemon (1)
until smooth. Add
Honey (1 Tbsp)
, and
Neutral Oil (1 oz)
, mix until well combined.
Step 5
Add one
Large Eggs (3)
, at a time, mixing well after each addition. Add
Vanilla Extract (1 Tbsp)
and
Sour Cream (1/2 cup)
, and mix until well combined.
Step 6
Fold dry ingredients into wet ingredients until well combined and portion evenly to fill 10 muffin cups. Bake for 15 minutes, remove from oven and place muffins on a cooling rack.
Step 7
While muffins cool, mix
Powdered Confectioners Sugar (1/4 cup)
, and 1 tbsp of the reserved Lemon Juice until well combined and smooth.
Step 8
Brush glaze onto muffins with a pastry brush. Once glaze is set, your muffins are ready.
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