Soft & moist: fruity lemon muffins, gluten-free and easy to make

Gluten-free | Lactose-free

Delicious recipe from: Johanna from www.glutenfreierezeptwelt.de

Ingredients: for 12 muffins in paper cases

• 150 g Ruut cassava flour
• 50 g tapioca starch
• 80 g millet flour
• 80 g ground almonds
• 2 tsp baking powder
• 1/2 tsp baking soda
• 160 g sugar
• 1 tsp psyllium husks
• 1 pinch of salt
• 140 g cold butter, cubed
• Zest of 1 lemon
• 50 ml lemon juice
  
• 130 ml cold oat milk or other plant-based milk
• 140 g coconut yogurt, cold
• 2 eggs, L

Optional lemon glaze made from powdered sugar and lemon juice.

PREPARATION:

Tip :) Use kitchen scales to weigh the ingredients, such as the flour, for our recipe.

1. First, mix the flours with the baking powder, baking soda, sugar, salt, and psyllium husks in a large bowl.
2. Add the butter and mix everything into a crumbly dough.
3. Mix the lemon zest and juice, oat milk, and coconut yogurt in a separate bowl, add to the crumbly dough, and mix well.
4. Add the eggs and stir in.
5. Now preheat the oven to 190°C (upper and lower heat) and line a 12-cup muffin tin with muffin cups.
6. Fill the cases with the dough so that they are filled to the brim.
7. Place the muffins in the hot oven and bake for 22 minutes.
8. Allow the muffins to cool and, if you like, you can coat them with lemon icing.

TIP:

• It is really important that the butter, milk, and coconut yogurt are cold. This will ensure that you end up with a nice, fluffy muffin that doesn't collapse after baking.
• In addition, the oven should be really well preheated, i.e., at 190°C. This will allow the muffins to rise nicely and remain stable.