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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Good as gold gluten free lemon muffins

Things our Pop (Dad’s father), used to say.

Good as gold.
Right as rain.
That joker down the road.

We miss him. School holidays arrived and baking for both chilluns and the spouse was required. These muffins have a lovely soft crumb, a fabulous sharp lemon zip and an ever so slightly crunchy top that will put the zing back in your zang.

Vanilla is always your friend when baking, gluten free people. (The comma saves this rather odd sentence, rest assured this Cheergerm does NOT advocate the baking of real life gluten allergic/intolerant human beings.) In all seriousness, one cannot advocate the use of vanilla enough when baking sweet goodies using gluten free ingredients.

Being a huge fan of vanilla beans, vanilla bean paste and pure vanilla extract, I am quite excited to try the new vanilla powder that we ordered in our most recent food co-op order. It arrived too late for these luscious lemon ladies but there will be much vanilla powder experimentation in the future.

I regularly bake a gluten laden version of these (with a mixture of spelt and wholemeal flour) and the progeny couldn’t tell the difference.

These muffins are as good as gold, just go ask that joker down the road.

GLUTEN FREE LEMON MUFFINS

WHAT YOU NEED
1 cup self raising gf flour (whatever blend floats your baking boat)
2/3 cup sorghum flour
1/4 cup buckwheat flour
1 tsp baking powder
1/8 tsp salt (a weird amount but it works!)
1/8 tsp xanthum gum (ditto)
1/3 cup almond meal
2/3 cup raw sugar ( I used a scant cup. Feel free to use coconut sugar, rapadura or panela)
75 g butter
1 cup milk
1 egg
1/4 tsp vanilla bean paste or 1/2 tsp vanilla essence
Grated rind 1 large or 2 small lemons (we love lemon so I used the rind of 2 large lemons but use your lemon discretion as suits)

Topping
1/4 cup lemon juice
1/8 cup raw sugar

HOW YOU DO IT
Preheat the oven to 200 C.
Sift the self raising, sorghum, buckwheat, baking powder, salt and xanthum gum into a large bowl.
Mix in the almond meal and 2/3 cup sugar.
Melt the butter, add the egg, milk, vanilla and lemon rind and beat well with a fork until combined.
Add the liquid to the dry ingredients and combine until the dry ingredients have been slightly dampened.
Divide the mixture evenly between a 12 medium-sized muffin tin lined with muffin cases and sprayed lightly with a non-stick spray.
Bake for 15 minutes.
Stir the lemon juice and sugar without dissolving the sugar and drizzle this over the hot muffins as soon as they are removed from the oven.
Let cool down.

Makes 12 muffins.

A Cheergerm adaptation from Marvellous Muffins by Alison Holst

Muffins tips: make sure all of your wet ingredients are room temperature and don’t overmix.