Gluten Free Lemon Poppy Seed Muffins

Directions

1. 1
   Preheat oven to 375 degrees (F) and line a muffin tin with 14-16 paper liners.
2. 2
   In a large mixing bowl, sift together the tapioca starch, sorghum flour, brown rice flour, poppy seeds, baking powder, xanthan gum, sea salt, and baking soda. 
3. 3
   In a separate large mixing bowl, add the sugar and lemon zest. Use your hands to work the lemon zest into the sugar. This will release the oils from the zest, further flavoring the muffins.
4. 4
   To the bowl with the sugar, stir in the coconut milk, eggs, olive oil, lemon juice, and vanilla extract. 
5. 5
   Now add the dry ingredients into the wet, stirring until the batter is just combined (a few small lumps are okay). Be careful not to over stir. 
6. 6
   Divide the batter evenly between the prepared paper-lined muffin tins, filling each one about 3/4 of the way full.
7. 7
   Bake for 14-16 minutes, or until a toothpick, when inserted into the center of the muffins, comes out mostly clean (a few loose crumbs are okay).
8. 8
   Cool the muffins for 5 minutes in the muffin tin before removing and placing on wire racks to cool completely.
9. 9
   In a mixing bowl, whisk together the powdered sugar and lemon juice until smooth. 
10. 10
    Drizzle over cooled muffins.