2 cups + 2 T high quality gluten free flour with no added xanthan or guar gum (I used Mama's Almond Blend, see note above)
1/4 tsp xanthan gum
1 1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 T poppy seeds
Mix butter 1 or 2 minutes until creamy.
Add oil and sugar and mix another minute or 2.
Add eggs and mix until well combined.
Mix in milk, almond extract, and vanilla.
Add remaining ingredients and mix 1-2 minutes until thickened and a slightly lighter color.
Preheat oven to 350 degrees.
While oven is preheating, line muffin pan with liners.
Fill muffin liners about 3/4 full. This may make a few more than 12 muffins.
When oven is preheated, bake for 13-15 minutes, until toothpick inserted in center comes out clean. Muffins should be lightly browned on the edges (see pics).
Let cool in pan for a few minutes and then transfer to a cooling rack.
As with most gluten free goods, these muffins are best served fresh. Store leftovers in a container on the counter for a day or 2, or you can freeze them. Be sure they're completely cool before you store. Enjoy!
Recipe by Life After Wheat at https://thereislifeafterwheat.com/2016/06/gluten-free-almond-poppyseed-muffins/