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1
Preheat the oven to 400F or 200C. I use a silicone muffin pan, but if you're using a metal pan, you might want to grease it.
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2
Pour sugar into a large bowl. Zest a large, fresh, unwaxed lemon with a microplane grater. Rub the zest into the sugar with your fingers. Add the all purpose, gluten free flour blend (which you can increasingly find in foodstores and specialty stores), 1/4 cup of ground almonds (to make, just give a handful of raw almonds a whizz in the food processor until fine-no need to blanch or remove skin), and 1/4 cup of teff flour along with the baking powder, baking soda, and salt. Give these a whisk to combine and set aside.
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3
In another bowl, combine the yogurt, eggs, vanilla paste, melted butter, and all the juice from the lemon-as much as you can get out of it. Don't worry about pulp in your juice-the more lemon, the better. Again, whisk to combine. Add wet to dry and stir until your heart's content-the lack of gluten in the flours means you don't have to worry about over-stirring. Once everything is combined, stir in the poppyseeds. Spoon into your muffin pan, filling at least 3/4 of the way full. Pop in the oven and bake for 20 minutes.
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4
In the meantime, whisk together the icing sugar and milk, and add more sugar or milk to reach your preferred glaze consistency. When the muffins are done, let cool for a minute or so. If you used a silicone pan, you can pop them out as soon as you can touch them without burning your fingers. While they are still warm, dip the top in the sugar glaze, put on a plate, and devour.
