Fluffy Lemon Muffins

gluten-free lemon muffins

These light and fluffy lemon muffins will brighten any chilly winter day!


Fluffy Lemon Muffins
 
Prep time
Cook time
Total time
 
These light and fluffy lemon muffins will brighten any chilly winter day.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 24 cupcakes
Ingredients
  • 2 ¼ cups Gluten-Free Prairie Flour Blend
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 3 teaspoons baking powder
  • 4 eggs
  • zest of one large lemon
  • 1 cup white sugar
  • ⅔ cup mayonnaise
  • 1 cup milk
  • 1 teaspoon gluten-free vanilla extract
  • 1 teaspoon pure lemon extract
Instructions
  1. Preheat oven to 350 degrees. Place cups in cupcake tin (if using; otherwise lightly grease and dust tin with oat flour).
  2. Mix Gluten-Free Prairie Flour Blend, salt, baking soda, baking powder together and set aside.
  3. Mix the eggs, sugar, and mayonnaise until fluffy.
  4. Stir in lemon zest.
  5. Add the flour mixture, milk, lemon extract, and vanilla. Mix well.
  6. Pour batter into the prepared cupcake tin about ⅔ full. NOTE: Batter will be much thinner than traditional cupcake batter.
  7. Bake at 350 degrees for 25 minutes, or for 12-15 minutes in a mini muffin tin. Cakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean. Let cool completely then frost, if desired.
 

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1 Comment

  1. April 15, 2016    

    I had a peanut butter cookie brought to me from your bakery, it was so good, I would like the recipe, or more cookies

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