For Easter I was asked to bring gluten free lemon muffins. I've made this recipe before, but in cake form. It took a little bit of experimenting to get the timing just right, but they turned out delicious and you couldn't even tell that they were gluten free.
Ingredients for the muffins:
1 1/4 cup sugar
1 cup butter, softened
4 eggs
1/3 cup lemon juice
1 tsp vanilla
1 1/2 tsp lemon extract
1 1/2 cups gluten free flour (or regular flour)
1 1/2 tsp baking powder
1/2 tsp salt
Glaze:
1 Cup Powdered Sugar
2 Tbsp. Milk
½ teas. Lemon Extract.
Black Berries or Raspberries (Optional)
2 Tbsp. Milk
½ teas. Lemon Extract.
Black Berries or Raspberries (Optional)
Instructions:
Preheat oven to 350˚.
In a large bowl cream together the Sugar and Butter.
Beat in eggs, then the Lemon Juice, Vanilla and Lemon extracts.
Add the Flour, Baking Powder and Salt and mix to combine.