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


Lemon sour cream muffins

Kid 1: If I was to be killed and eaten, I would like to be put to sleep so I couldn’t feel anything, then have every part of my body used, eaten and nothing wasted. Kind of like a soft shell crab.

He really is showing an extreme commitment to the concept of nose to tail eating. During the school holidays, Kid 1 watched a junior baking show on television where ten year olds created intricate baked goodies. This put a fire in his belly and he insisted on baking these muffins completely by himself (under my supervision.) His egg-cracking ability has come along in spades and it’s lovely to observe his burgeoning kitchen confidence.

This is a standard recipe in our household and they are very good. The sour cream moistens the muffins and contributes towards a tender crumb and light golden exterior. They are tangy, creamy and moreish. The only thing that will be be left is the muffin wrapper.

LEMON SOUR CREAM MUFFINS

WHAT YOU NEED
1/3 cup vegetable oil (we use grapeseed)
2/3 cup caster sugar
2 eggs, 70g
Zest and juice of one medium size lemon (roughly 1 tbl of zest and 1/4 cup lemon juice. If I have extra lemons, I will often add another tbl of zest. We love ‘mega lemon’ flavour)
3/4 cup sour cream
1 1/2 cups plain flour
1/2 cup wholemeal plain flour
1 tbl baking powder
1/4 tsp salt

HOW YOU DO IT
Preheat the oven to 200C and place your muffin papers in a muffin tin or on a baking tray. I will often give the muffin papers a light spray with rice bran oil spray to avoid sticking.
In a large bowl, combine the oil and sugar.
Add the eggs and mix well.
Add the lemon juice, lemon zest and sour cream and mix well.
Sift the flours, baking powder and salt into the bowl then fold in gently. Do not overmix or your muffins will be not as tender.
Fill the muffins papers about 2/3rds full and bake for about 15-20 minutes until they are risen, light golden brown and a skewer comes out clean.
Eat them.

Makes 11-12 muffins depending on the size of your muffin papers

Slightly adapted from a recipe from Jens Favorite Cookies blog, link to original recipe follows.

Lemon Sour Cream Muffins