ORANGE-POPPY SEED MUFFINS

3 1/2 c. gluten-free flour blend (see recipe below)

1 tbsp. baking powder

1 tsp. baking soda

1/2 tsp. sea salt

pinch each of ground allspice, ginger, and nutmeg

2 tsp. xanthum gum

1 c. sucanat

1/2 c. coconut oil, melted

1/2 c. applesauce

1/2 c. dairy-free milk of choice (I used coconut milk)

2 tsp. lemon juice

1 tbsp. orange extract

3 eggs

1 organic orange, thoroughly washed

1/4 c. poppy seeds

Sift together all dry ingredients except for sucanat. Set aside. Peel orange and place peel in coffee grinder. Grind until fine and set aside. Blend or process orange until smooth. Set aside.

Beat together all wet ingredients for 2 - 3 minutes. Add in ground orange peel, orange juice with pulp, and poppy seeds. Beat until combined. Mix in flour mixture and sucanat in batches. Beat until well combined.

Spoon into greased muffin tins or silicone muffin cups. Bake at 350 degrees for 20 - 22 minutes or until knife comes out clean.

Gluten-Free Flour Blend

1 c. brown rice flour

1/2 c. tapioca flour

1/2 c. potato starch