sheercookery

Lemon Muffin

In Bake, Gluten-free, The Unlikely Cook on February 18, 2010 at 2:58 am

https://i2.wp.com/farm5.static.flickr.com/4057/4366979254_813e9e45a4_o.jpg

  1. In a separate bowl, sift together all the *dry ingredients (*a cup and a half of gluten-free flour, a teaspoon of baking powder, and a pinch of salt) and set aside.
  2. Beat the egg whites till stiff and gradually whisk in a cup of coconut sugar.
  3. Mix in 2 tablespoons of lemon juice (I used fresh lemons) and 2 tablespoons of sunflower or safflower oil.
  4. Fold in the dry ingredients and whisk till smooth.
  5. Put the batter in waxed muffin cups and bake at at 150°C for 35 minutes.
  6. Take out and top with sunflower butter (like Nuttlex). Add a dash of salt.
  7. Serve with tea or coffee.
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  1. Yum! Those must be some shallow muffin cups. Those proportions look perfect.

  2. Magical! I’m going to make these.

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