Lemon Muffin

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

  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.
  1. Yum! Those must be some shallow muffin cups. Those proportions look perfect.

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

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: