Gluten-free lemon muffins: soft & moist

gluten-free | lactose-free

Delicious recipe by: Johanna from www.glutenfreierezeptwelt.de

Ingredients for 12 gluten-free lemon muffins

Makes 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 bicarbonate of soda
• 160 g sugar
• 1 tsp psyllium husk
• 1 pinch of salt
• 140 g cold butter, diced
• Zest of 1 lemon
• 50 ml lemon juice
  
• 130 ml cold oat milk or other plant-based milk
• 140 g coconut yoghurt, cold
• 2 eggs, size L

Optional: lemon glaze made from icing sugar and lemon juice.

Ruut cassava flour

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Bake moist lemon muffins in 8 steps

Tip :) Always use a kitchen scale for our recipe and for weighing ingredients such as the flour.

1. First, combine the flours with the baking powder, bicarbonate of soda, sugar, salt and psyllium husk in a large bowl.
2. Add the butter and mix everything into a crumbly dough. 
3. In a separate bowl, mix the lemon zest and juice, oat milk and coconut yoghurt, then add to the crumbly dough and mix well.
4. Add the eggs and stir them in.
5. Now preheat the oven to 190° (top and bottom heat) and line a 12-hole muffin tin with paper cases.
6. Fill the cases with the batter right up to the rim.
7. Put the muffins in the hot oven and bake for 22 minutes.
8. Leave the muffins to cool and, if you like, brush them with lemon icing. Freshly baked, they are wonderfully soft and moist.

TIP:

• It is really important that the butter, milk and coconut yoghurt are cold. That way you end up with lovely, fluffy muffins that don't sink much after baking.
• The oven should also be properly preheated, i.e. have reached 190°. This way the muffins rise nicely and keep their shape.