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.
Scoop batter into muffin tins and bake for 20-22 minuets.
Let muffins cool completely before glazing.
Add fruit on top of the glaze before it hardens.
Let muffins cool completely before glazing.
Add fruit on top of the glaze before it hardens.
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