Noni's Gluten Free Lemon Muffins
These sweet and tangy gluten free lemon muffins are also dairy and gum free. They are energizing in the morning for breakfast and are perfect in the afternoon with a nice cup of herbal tea.
Equipment
- Food Processor
- Measuring Cups
- Measuring Spoons
- Stand/ Hand Mixer
- Cupcake pan (large)
- Cupcake liners (large)
- Cake Tester
Ingredients
Noni’s Flour Blend:
- ½ cup Almond Flour
- ½ cup Millet Flour
- ½ cup Brown Rice flour
- ½ cup Potato Starch
- ½ cup Tapioca Starch/Flour
Dry Ingredients
- 1 tsp Salt
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp of *vanilla powder
- 1 tsp of *pure lemon powder
- 1 1/2 cup of sugar
Wet Ingredients
- 1/2 cup of oil
- 3 eggs
- 1 cup of lemon juice
- 1 Tbsp lemon zest optional
Instructions
- Turn the oven on to 350°F.
- Prep muffin pan with cupcake liners.
- Use a food processor to blend Noni’s Flour Blend together. About 1-2 minute.
- Pour the flour blend into the mixer bowl. Add the salt, baking powder, baking soda, dry vanilla powder, lemon powder and sugar. Briefly mix on low to blend.
- Whisk eggs and oil together.
- Turn the mixer on to the lowest speed. Add the whisked egg and oil.
- Slowly add the lemon juice.
- Increase the speed and blend the batter well, scraping down sides.
- Fill cupcake liners two thirds.
Notes
Recipe Tips:
- Lemon juice is best if fresh, however, I use Real Lemon, 100% juice when I don’t have fresh lemons.
- If you prefer using vanilla and lemon extract, simply put the extracts in the measuring cup with the juice being used.
- This recipe can be made with orange juice and Pure Orange powder instead of lemon.
- These muffins freeze really well. Enjoy!