More gluten free lemon muffins

Forget finding the meaning of life, running a marathon or even attempting to read an entire book without skipping to the last chapter. My personal Holy Grail (minus the white steed and medieval suit of armour), appears to be an ongoing quest for the perfect gluten free lemon muffin recipe.

Sadly, this is not it. But it ain’t half bad. It is not the fault of the original recipe but merely the curse of using gluten free flour and the tendency for such bakes to dry out quickly. (Especially when the don’t include fruit or some kind of nut flour.) The Yak really enjoyed them and they are certainly at their best on the day of or day after baking. I am most proud of our three bountiful small lemon trees that continue to provide the citrus that is the zingy backdrop to my culinary life.

The search continues but it is good to finally know my true purpose.

GLUTEN FREE LEMON MUFFINS

WHAT YOU NEED
210g gf flour
1 tbl baking powder
1/2 tsp salt
3/4 cup sugar (I used brown sugar for this batch but caster sugar is fine too)
4 eggs
1/3 cup Greek yoghurt
1/2 cup grapeseed or olive oil
2 tbls finely zested lemon rind
1/4 tsp vanilla bean paste or 1/2 tsp vanilla essence
Syrup
2 tbl lemon juice
1 tsp brown sugar

HOW YOU DO IT
Preheat oven to 180C and place muffin papers in a 12 hole muffin tin.
In a small bowl, sift the flour, baking powder and salt and set aside.
In a large bowl, beat together sugar and eggs until pale and smooth, this will take about 2-3 minutes.
Beat in the yoghut then beat in the grapeseed or olive oil along with the lemon zest and vanilla essence.
Add the flour mixture and mix until incorporated.
Spoon the batter into the muffin tins, filling each about 1/3 full.
To make the syrup, place the lemon juice and sugar into a small bowl and microwave for about 30 seconds until the sugar is dissolved.
Bake the muffins for 15-20 minutes until golden or until a cake skewer comes out clean.
Transfer to a rack to cool and then immediately, poke a few holes with the cake skewer into each of the muffins. Drizzle some of the syrup onto each muffin until all the syrup is gone.

Makes 12 small muffins

A gluten free adaptation of the following recipe:

https://www.seriouseats.com/recipes/2012/05/lemon-olive-oil-muffins-recipe.html

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20 thoughts on “More gluten free lemon muffins

  1. I love the colourful and appropriate accessorising! Sadly I am a cake-free zone right now, as I have been put on the low-FODMAP diet. However, lemons are allowed, so I shall eat my lactose-free greek yoghurt with a teaspoon of lemon curd, and pine for sweet treats…

    • I did go a little overtly lemony! 🙊😂 oh, my mum has been on fodmap for years, it’s a bit darned tricky hey? Enjoy that yoghurt and lemon! I have been going a bit sugar free too lately so only had one of this batch for a taste test…the blessing of growing older and having health issues… 😂

  2. You have a lemon tree? That just seems so darn exotic. I love all things lemon and, in fact, made lemon sole for dinner last night. The photo of the lemon sliced in half is the most perfect lemon I’ve ever seen. Wow!

    • Wee have three small ones in pots and for some reason, they are the one thing I have no problem growing! They are so lovely to look at and to eat hey? That lemon did look so pretty, I felt bad squeezing it! Your dinner sounds delicious….

  3. Good to hear you have found your purpose in life Lisa. I have heard others whinge about gluten free flour: sounds like the Yak enjoyed them. The recipe looks good and moist. Maybe your benchmarks are too high.

  4. Adding some psyllium husk helps keep GF baking moist without nuts and also add some fibre and texture. I’d substitute f2 heaped tablespoons for flout. We’re working our way through banana and choc chip batch, they were my most successful GF yet but just chucked them together obably will never be anle to repeat

    • Thanks for that tip! I will try that next time, my gf fruit based muffins are always good and I can’t use nut flour as they are for school lunches. It’s a bummer when you experiment and don’t take notes…

  5. As we are not GF, I may just try your recipe with regular flour! The difficulty with lemons (which I adore…) for me is getting the right ‘grate’ so that you don’t end up with chunks but get lots of that lemony taste. Any tips on your technique?

  6. Always on the look out for new lemon recipes this time of year. Love the idea of adding the yoghurt and olive oil, which must add a more complex flavour to the muffins. Look forward to trying this Lisa! 🙂

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