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Sunday, 8 January 2017

Lemon Magdalena Cakes

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!

GF Magdalena Cakes
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.
GF Magdalena Cakes
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!
GF Magdalena Cakes
Fresh from the oven - you can see how much they puff up - doubling in size.

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