There's something about the warmer weather that makes you want to eat something citrus-based. It all started with my orange poppy seed muffins, and I've been branching out from there. I always have experimented, but now I'm getting my modifications and variations all typed up! This recipe is wonderful as lemon muffins, but we love them as lemon raspberry muffins or lemon poppy seed muffins. I think you will, too! Enjoy!
Mix dry ingredients in a medium bowl:
Mix wet ingredients in a large bowl:
Add dry ingredients into wet ingredients and whisk until blended. There will still be a few small lumps left, but don’t worry about it. It’s best not to over-mix muffins.
Gently fold in:
Pour batter evenly into 12 muffin cups. They should be about ¾ full.
Bake at 375F for 20 - 25 minutes, until nicely golden on top. Remove from oven and set to cool on a cooling rack. Top with lemon glaze, below.
Lemon Glaze
This makes a small amount of glaze, if you like your muffins with a bit extra, just double the glaze recipe. It'll work great!
Mix together in a small bowl:
Spread over warm or cool muffins. Enjoy!
Lemon (Raspberry or Poppy seed) Muffins
Makes 12 muffins
Preheat oven to 375F. Line muffin tin with 12 paper liners.
Mix dry ingredients in a medium bowl:
½
cup brown rice flour
¼
cup white rice flour
¼
cup tapioca starch
¼
cup potato starch
½ cup
*lemon sugar (*to
make lemon sugar – use grated zest from 1 lemon + ½ cup sugar – let rest in
fridge 2-3 days for best flavor OR just include ½ cup sugar + grated zest from
1 lemon here in the recipe)
1 tsp
xanthan gum
3 tsp
baking powder
½
tsp salt
1 -
2 Tbsp poppy seeds
(If making lemon poppy seed muffins)
Mix wet ingredients in a large bowl:
8 oz
milk (lactose-free
works great)
3 oz
oil (canola or extra light
olive oil)
1
eggs
Add dry ingredients into wet ingredients and whisk until blended. There will still be a few small lumps left, but don’t worry about it. It’s best not to over-mix muffins.
Gently fold in:
¾ cup
fresh raspberries, broken/chopped into smaller pieces (If making lemon raspberry muffins - you
can also use frozen berries, don’t thaw, and cook an extra 3-4 minutes)
Pour batter evenly into 12 muffin cups. They should be about ¾ full.
Bake at 375F for 20 - 25 minutes, until nicely golden on top. Remove from oven and set to cool on a cooling rack. Top with lemon glaze, below.
Lemon Glaze
Mix together in a small bowl:
2-3
tsp fresh lemon juice
½
tsp zest of lemon (optional)
¼ cup
powdered sugar
Spread over warm or cool muffins. Enjoy!
Delicious! Nice crumb consistancy. I found that I needed to bake it for the full 25 min.
ReplyDeleteDarlene