Gluten-free lemon muffins
Gluten-free lemon muffins
Amount
9-12
kplCooking time
15
minutesThe classic gluten-free lemon muffins will delight you with their freshness! But cupcake frosting makes them even more delicious!
Ingredients
150 g soft butter or margarine
2 dl sugar
2 eggs
1 lemon juice
(0,5 dl cold water)
2 tsp vanilla sugar
2tspbaking powder
1 grated lemon
- Kuorrute
n. 6 dl icing sugar
50 g margarine
100 g unflavoured cream cheese
1 tsp lemon juice
1 tsp vanilla extract
Preparation
- Whip the butter and sugar until fluffy.
- Set aside 1 tsp of the lemon juice for the icing. Pour the rest of the lemon juice into a measuring cup. Fill with cold water until there is ½ dl of liquid. Add the eggs and water-juice to the foam.
- Mix the dry ingredients together and incorporate into the mixture. Grate the zest of one lemon into the mixture.
- Pour the batter into the muffin tins.
- Bake at 200 degrees for 15 minutes.
- Mix the cream cheese, soft margarine , juice and vanilla extract. Add the icing sugar 1-2 dl at a time. If desired, add more yellow food colouring and icing sugar to get the consistency right. Place the piping bag in a tall container or glass. Transfer the icing to the bag and seal tightly with a bag sealer. Frost the gluten-free lemon muffins and allow the frosting to set before indulging.
Gluten Free Dark Tef Full Grain Flour, 3 kg 
Does butter have to be all watery or half watery
Hi Leila!
Thanks for the comment, I had forgotten to mention this. The butter should be melted, but a few soft bits in the mix don't hurt!
How many muffins does this recipe make?
Hi Sanni,
This recipe makes about 9-12 muffins!
Good muffins easy to make delicious😋
Hi Lydis!
Glad the muffins turned out well. 🙂
So butter should be melted...for frosting?
Hi Satu!
The butter/margarine should be soft but not completely melted. If you like, you can heat the butter in the microwave but don't heat it until it's runny, otherwise the icing will be loose.
The softer the butter/margarine, the more pliable the frosting 🙂
A really good recipe. Made some juicy muffins.
That's a sick amount of powdered sugar in that frosting. Couldn't eat it. The butter/margarine dilutes the frosting and you have to shove that much sugar in because of the texture. Look at some other frosting, mostly cream cheese and some powdered sugar for texture.
Hi Eva,
This type of icing is much used. If you prefer less icing sugar, you could use carrot cake icing. For example, this recipe has less icing sugar. You can replace the cream cheese with lemon cream cheese.
I just found this recipe and tried it for the first time this Easter. It made wonderfully soft muffins that peeled off the paper liners really well. I wonder if this recipe could be "adapted" and used as a recipe for other muffins? They were really delicious and even without the icing they were tasty.