This is a no or low gluten recipe I found on the Internet to accommodate Janet's diet. I modified the recipe. I suspect I will want to modify it further by adding lemon juice to the batter, as I don't think the lemon zest will provide sufficient lemon flavor freshness. One way to do that is to use two tablespoons of lemon juice with regular milk to create the "buttermilk" which almost no one ever uses. I will report back with results when I try it.
Ingredients: (Makes 12 to 15 muffins)
2 cups of low or no gluten flour
½ tsp. of baking soda
½ tsp. of salt
¼ tsp. of baking powder
4 tsp. of poppy seeds
2 tbsp. of lemon zest
¾ cup of sugar
½ cup of soft butter
1 cup of buttermilk (or 1 cup of regular milk plus 2 tbsp. of fresh lemon juice)
1 tsp. of vanilla
Preheat the oven to 400ºF.
Combine the flour, baking soda, salt, baking powder, poppy seeds and lemon rind in a large bowl and mix by hand.
Use an electric mixer with a large bowl to beat the sugar and butter until the mixture is fluffy.
Beat in the eggs until smooth.
Add the "buttermilk" and the vanilla.
Stir in the flour mixture and mix gently only until the mixture is moistened.
Fill paper cup-lined or greased muffin cups 3/4 full.
Bake 20 minutes, or until golden brown.