The unique part of these is the fact that there are chunks of lemon in it
Prepare 2 lemons by
1-zesting
2-scooping out the inside and mixing that part with a little flour
3-juicing the remaining bit of lemon
In a mixing bowl
1 1/3 c flour (sorghum works well)
1 t xanthan gum
1 t baking powder
Mix together then add
2/3 c sugar
Zest from the lemons (2)
Combine then add one at a time
1/3 c coconut milk (or whatever)
3 eggs
5T oil or melted butter
Lemon juice
Chunked lemon pieces
3T poppyseeds
Bake at 350 until done (if mini muffins it is about 15 min)
These were delicious, boasting a rich tang and moist texture. I used America's Test Kitchen GF flour mix in which I blended from this source and omitted the milk powder to ensure it was dairy free as well.
ReplyDeletehttps://www.cooksillustrated.com/recipes/7854-americas-test-kitchen-gluten-free-flour-blend
I added 5 drops of lemon essential oils to boost the flavor of the batter and I'd recommend zesting another lemon, adding a few drops of lemon oil and sugar to create a nice topping on the batter before baking. Lovely