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Gluten Free Lemon Muffins
Prep time
Cook time
Total time
Gluten Free Lemon Muffins
Author: Jan Withington
Recipe type: Dessert
Serves: 12 muffins
Ingredients
- 2½ cups Bob's Red Mill Gluten Free All purpose Flour
- ¼ teaspoon Arm & Hammer Baking Soda - gluten free
- 1¾ teaspoons Clabber Girl Baking Powder - gluten free
- 1 teaspoon salt
- 2 eggs, room temperature
- 1 stick organic butter, melted and cooled
- ¼ cup whole milk, room temperature
- 1 cup granulated sugar plus more for sprinkling
- ¼ cup fresh lemon juice
- 2 teaspoons lemon zest
Instructions
- Preheat oven to 350 degrees F.
- Line a standard 12 cup muffin tin with baking cups. In a large bowl combine the flour, baking soda, baking powder and salt. In another bowl combine the eggs sugar, lemon zest, lemon juice and butter. Stir in the wet ingredients to the dry ingredients.
- Pour about ¼ cup on each muffin cups then sprinkle some sugar on top. Bake for 20 minutes. Remove from the oven and let it cool briefly before serving. Yum!
