Source: Recipes From "Easy, Gluten-Free" Reprinted with permission from American Dietetic Association Easy Gluten-Free by American Dietetic Association, Tricia Thompson MS RD, and Marlisa Brown MS RD CDE CDN, published by John Wiley & Sons

This recipe is easy is to make and the muffins are light and delicious. If you love the flavor of lemons you will love these muffins!

Servings

1 eggs
0.33 cup sugar
0.5 cup Flour, sorghum, sweet white, whole, stone ground
0.25 cup Cornmeal, white, whole grain
0.25 cup Flour, tapioca, stone ground
1 tsp baking powder
2 tsp fresh lemon peel
2 tbsp poppy seeds
6 oz low fat lemon yogurt
2 tbsp butter , melted
3 tbsp fresh lemon juice

1 Preheat oven to 400 degrees. Spray a mini muffin pan with cooking spray or line with paper liners.
2 In a large bowl, combine the dry ingredients, flour through poppy seeds.
3 In a separate bowl, blend the egg, yogurt, butter and lemon juice. Add to flour mixture and stir until just combined. Do not over mix.
4 Pour into prepared muffin tin. Fill each muffin cup to the top. Place in preheated oven. Bake for 15 to 20 minutes or until toothpick inserted in middle comes out clean.

For a nice variation substitute orange yogurt, orange zest, and orange juice for lemon yogurt, lemon zest, and lemon juice.