Fluffy Lemon Muffins
Cuisine: American
Author: Gluten-Free Prairie
Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
These light and fluffy lemon muffins will brighten any chilly winter day.
  • 2 ΒΌ 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
  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.
Recipe by Gluten-Free Prairie at https://www.glutenfreeprairie.com/gluten-free-fluffy-lemon-muffins/