Time Required: 40 minutes

Yields 12 Muffins

What You Need:

• 12 cup muffin pan
• 2 cups gluten-free flour
• 1 teaspoon xanthan gum
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup sugar
• 1 lemon, juiced
• ½ tablespoon lemon zest
• 1 ½ tablespoons poppy seeds
• ½ cup CannaButter, softened
• 1 cup sour cream
• 2 eggs, beaten

Steps:

1. Preheat oven to 350 degrees. Grease muffin pan and set aside.
2. Mix flour, xanthan gum, baking powder, baking soda, salt, sugar, lemon juice, lemon zest and poppy seeds together in a large bowl.
3. Add the Cannabutter, sour cream, lemon juice and eggs. Beat well.
4. Fill each cup of the muffin pan ¾ of the way with batter.
5. Bake for 20 – 25 minutes, or until a toothpick comes out clean.