1 3/4 cup Bob's Red Mill Gluten-Free 1:1 Baking Flour (in the blue bag)
3/4 cup granulated sugar
2 tablespoons poppy seeds
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup extra light tasting olive oil (or canola oil)
1/2 cup low FODMAP milk (unsweetened almond milk works)
3 large eggs
1/4 cup lemon juice + 2 teaspoons lemon zest (about 1 lemon)
Steps
Preheat oven to 350°F. Grease or line a muffin tin.
In a medium bowl, mix together flour, sugar, poppy seeds, baking powder, baking soda, and salt.
In a large bowl, whisk together oil, milk, eggs, lemon juice, and zest until well mixed. Add dry ingredients and stir until just mixed. Spoon into muffin cups.
Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.