Gluten Free Lemon Muffins

Hello Adventurers!

I loved my original recipe for gluten free plain muffins, link here, and wanted to a nice fresh flavour.  I know that this if probably the worst time of year for this sort of flavour, however, I was thinking to myself, that for people who don’t like winter and only like the spring/summer time, this could be a good reminder that it is only really just around the corner.  Also, this if probably one of the last recipes that I make this year that isn’t Christmas/New Year inspired!  Here is my recipe for twelve Gluten Free Plain Muffins, let’s-a-go!

Ingredients:

2 Medium Eggs, beaten

75g Butter, melted (I use Lactofree Butter)

150ml Milk (I use Lactofree Skimmed Milk)

150g Caster Sugar

240g Gluten Free Self Raising Flour

3/4 tsp Salt

Zest of One Lemon

Equipment:

Scales

Measuring Jug

Measuring Spoons

Grater/Zester

12 – Hole Muffin or Cupcake Tin

12 Muffin Cases

Mixing Bowl

Wooden Spoon/Electric Hand Whisk

Sieve

Spatula

Ice Cream Scoop (optional)

Tablespoon (optional)

Cake Release Spray Oil or Spray Oil

Teaspoon

Cooling Rack

 

Method:

Measure out your ingredients and preheat your oven to 200C/180C Fan/Gas Mark 6, and also line your 12-hole muffin tin with your muffin cases.

Grab your mixing bowl and add your eggs and melted butter and mix until fully combined.

Now add in your milk, a little at a time, and mix together until combined and then add in your sugar and mix until fully combined.

Grab your flour and salt and mix together.  Once this is done, sieve in your flour mixture, a little at a time, until your mixture is fully combined.

Now add in your lemon zest, and mix until well combined. Then scrape down the sides of your bowl and mix for one final time.

Spoon, or use an ice cream scoop, to pour your mixture evenly into your cupcake cases, scraping down the sides of your bowl so that you don’t loose any of that mixture, then bake for 10 – 15 minutes.  You can check if these are cooked using different ways, but I prefer inserting a teaspoon handle/cake tester/skewer and seeing if it comes out clean.

Leave the cupcake tray to cool for 10 minutes on a cooling rack and then remove the cupcakes onto the cooling rack, leaving them to cool completely.

Serve hot or cold and enjoy!

I hope you love this recipe as much as I do!  Let me know what you thought of this post in the comments below, also tag me on Instagram, @vickiiesadventure, link here, so you can show me your lovely creations!  Please share this post with your friends and family if you think that they will enjoy it!  Also, be sure to see my shop, link here, where you can get most if not all you need to make this creation!

 

Remember be brave, be happy, be kind, be you!

See you next time…

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