These are a lovely, rich muffin that still has a light fluffy texture. They are meant to be eaten as a breakfast or snack-type dish with something like rich hot chocolate. My little brother requested this recipe and we have been happily eating them. Enjoy!
Lemon Magdalena Cakes
Preheat oven to 375 F. Line muffin tin with 12 paper liners.
In a small bowl, mix together dry ingredients (It's important to do this in gluten-free cooking to avoid clumping):
1/2 cup Kristin's Gluten-Free Flour Mix
1/3 cup coconut flour
1 1/2 tsp baking powder
pinch salt (leave out if your butter if salted)
In a mixer beat until fluffy (1 minute):
2 eggs
1/4 cup + 2 Tbsp sugar
Add and mix in:
zest from 1 lemon
1 tsp vanilla extract
1 Tbsp lemon juice
1/3 cup milk
2 oz melted butter
Scoop evenly into 12 muffin tins. They should be filled halfway. Smooth tops, if desired.
Sprinkle 1 tsp sugar over the top of each muffin.
Bake at 375 F for 15-16 minutes.
Cool on a wire rack and enjoy with homemade hot chocolate!
Tasty gluten-free Magdalena cakes, fresh from the oven!
Lemon Magdalena Cakes
Preheat oven to 375 F. Line muffin tin with 12 paper liners.
In a small bowl, mix together dry ingredients (It's important to do this in gluten-free cooking to avoid clumping):
1/2 cup Kristin's Gluten-Free Flour Mix
1/3 cup coconut flour
1 1/2 tsp baking powder
pinch salt (leave out if your butter if salted)
In a mixer beat until fluffy (1 minute):
2 eggs
1/4 cup + 2 Tbsp sugar
Add and mix in:
zest from 1 lemon
1 tsp vanilla extract
1 Tbsp lemon juice
1/3 cup milk
2 oz melted butter
Scoop evenly into 12 muffin tins. They should be filled halfway. Smooth tops, if desired.
Sprinkle 1 tsp sugar over the top of each muffin.
Magdalena cakes, ready for the oven after having a bit of sugar sprinkled on top.
Bake at 375 F for 15-16 minutes.
Cool on a wire rack and enjoy with homemade hot chocolate!
Fresh from the oven - you can see how much they puff up - doubling in size.
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