sheercookery

Honey Lemon Muffins

In Bake, Breakfast, Gluten-free on January 12, 2015 at 12:43 am

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Sift together:

  • 1 cup rice flour
  • 3/4 cup potato starch
  • 1/4 cup tapioca starch
  • 2 tablespoons baking powder
  • 1/8 teaspoon salt
  • 5 tablespoons coconut sugar
  • 2015/01/img_2648.jpg


    Whisk in the zest of a whole lemon till well-combined.


    Create a well in the middle of the flour mix and add:

  • 2 tablespoons sunflower or safflower oil
  • 5 tablespoons fresh lemon juice
  • 2 tablespoons raw honey
  • 1/4 cup water

  • Mix everything till the batter is smooth then fold in an egg white beaten to a stiff peak with a teaspoon of cream of tartar.


    Place in greased muffin cups or ramekins, and drizzle lightly with honey and lemon juice. Sprinkle with a little salt.


    Bake for 25 to 30 minutes at 150ºC. Serve on its own or with dairy-free condensed milk.

    2015/01/img_2645.jpg

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