The gluten-free lemon muffins are delicious almond-based treats scented with lemon, perfect if you are intolerant or allergic. And if you are not, make them anyway because these delicate, soft and light gluten-free lemon muffins please everyone — no one would ever guess they’re gluten-free!
Don’t miss
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 8 pieces
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Almond powder is what we commonly call almond flour. But the term “flour” usually refers to cereals; almonds are a tree nut, so it’s more accurate to call it almond powder or almond flour.
- 2/3 cup rice flour
- 1/2 cup almond flour
- 1 whole egg
- 1.4 oz egg white
- 2 1/2 tbsp honey
- 1 lemon (zest + juice)
- 3 tbsp rice oil
- 2 tbsp oat drink (or as desired)
- 2 tsp baking powder
Tools
- 1 Bowl
- 1 Mixer electric
- 1 Muffin pan
- 8 Paper liners
Steps
Using the electric mixer, whip the whole egg with the egg white, the honey and the grated lemon zest until you obtain a pale, frothy consistency. Add, pouring in a thin stream, the lemon juice, the rice oil and the oat drink. Finish by gently folding in the rice flour, the almond flour and the baking powder with a spatula using upward folding motions. Pour the batter into a muffin pan lined with paper liners and bake in a preheated oven at 356 °F for twenty minutes, but always perform the toothpick test before removing the cakes from the oven. If the toothpick inserted into the muffins comes out dry, they are cooked. Let them cool on a wire rack before serving. If desired, dust with powdered sugar.
Notes
Recipe source: HERE.
