Gluten-free lemon muffins

DifficultyBeginner

Classic lemon muffins to cheer up gray weekdays! Enjoy as they are or frost them into cupcakes!

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Gluten-free lemon muffins
Prep Time30 minsCook Time15 minsTotal Time45 mins
Ingredients
 150 g soft butter or margarine
 2 dl sugar
 2 eggs
 1 lemon juice
 ½ dl cold water if needed
 2 tsp vanilla sugar
 2 tsp baking powder
 1 lemon peel grated
Frosting
 5 dl icing sugar
 50 g margarine
 100 g cream cheese
 1 tsp vanilla extract
 1 tsp lemon juice
Directions

Wisk butter and sugar together. Take aside 1 tsp of lemon juice for the frosting (if you'll be making it). Pour the rest of the juice into a measuring cup. Fill it with cold water if needed. The total amount of liquid should be ½ dl. Add the eggs and liquid to the batter. Mix in dry ingredients and add to the mix. Grate the used lemon and add in.

Divide the batter into muffin cups. Bake in 200-degrees for 15 minutes.

FROSTING
Mix cream cheese, margarine, juice and vanilla extract. Add icing sugar 1-2 dl at a time. Optional: add yellow food coloring and more icing sugar a few tbsp at a time until the consistency is the same.

Place a piping bag on a tall glass and frosting. Tightly seal of the bag. Frost the muffins and let them chill before serving.

Ingredients

 150 g soft butter or margarine
 2 dl sugar
 2 eggs
 1 lemon juice
 ½ dl cold water if needed
 2 tsp vanilla sugar
 2 tsp baking powder
 1 lemon peel grated
Frosting
 5 dl icing sugar
 50 g margarine
 100 g cream cheese
 1 tsp vanilla extract
 1 tsp lemon juice

Directions

1

Wisk butter and sugar together. Take aside 1 tsp of lemon juice for the frosting (if you'll be making it). Pour the rest of the juice into a measuring cup. Fill it with cold water if needed. The total amount of liquid should be ½ dl. Add the eggs and liquid to the batter. Mix in dry ingredients and add to the mix. Grate the used lemon and add in.

Divide the batter into muffin cups. Bake in 200-degrees for 15 minutes.

2

FROSTING
Mix cream cheese, margarine, juice and vanilla extract. Add icing sugar 1-2 dl at a time. Optional: add yellow food coloring and more icing sugar a few tbsp at a time until the consistency is the same.

Place a piping bag on a tall glass and frosting. Tightly seal of the bag. Frost the muffins and let them chill before serving.

Gluten-free lemon muffins

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