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Gluten Free- Poppy Seed Muffins - GF090 - 33.5 oz.

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These wonderful poppy seed muffins are a quick way to get breakfast rolling in the morning! With little preparation, you can throw them in the oven and have 24 melt-in-your mouth poppy seed muffins ready in 20 minutes! Or you can freeze them and save for later!

Ingredients: Harvest Blend (White Rice Flour, Tapioca Flour, Sorghum Flour, Organic Corn Flour, Potato Starch, Xanthan Gum), Organic Evaporated Cane Sugar, Gluten Free Poppy Seeds, Butter Powder (Butter (cream, water, salt), Nonfat Milk, Tocopherols, Ascorbyl palmitate and BHT (added to protect flavor), Aluminum-Free Baking Powder (Sodium Acid Pyrophospate, Sodium Bicarbonate, Non-GMO Cornstarch, Monocalcium Phosphate), Vanilla Powder (Vanilla Bean Extractives, Evaporated Cane Juice, Silica, Cellulose), Salt.

gluten free poppy seed muffins nutrition

Availability: In stock

Regular Price: $5.99

Special Price: $5.09



Mylar bag: GF090 - 33.5 oz. (950g) 12 servings $.50 per serving

Shelf life estimates are based on industry studies from sources deemed reputable. Since Rainy Day Foods has no control over individual storage practices, they must disclaim any liability or warranty for particular results.

This product is packaged in a mylar or plastic bag without an oxygen absorber and is not recommended for long-term storage.

Additional Information

Nutritional Information

Directions:  Add:  3 eggs, 1 cup oil, 1 1/2 cups milk.  Preheat oven to 400 degrees F. Mix eggs, milk and oil in large mixing bowl. Add mix to wet ingredients and stir to combine. Spoon into greased or lined muffin pan filling 3/4 full. Bake 20-25 minutes till tops are light golden brown. Let cool on wire rack. Yields 24 muffins.

For Lemon Glaze:  In a medium bowl, beat 1 Tbsp softened butter & 3/4 cup powdered sugar. Add 1 Tbsp milk & 2 Tbsp lemon juice and beat until smooth. Add more or less lemon juice for desired taste and consistency.

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