Lemon and almond muffins
During the Easter holidays most of us like doing some baking. These dairy-free zesty lemon and almond muffins are light and zingy, despite having ground almond in the batter. I made them with fine sponge flour which helped the texture to be sponge-like. Also, I used Stevia, which made the sponge not too sweet – the icing can provide the sweetness. The muffins are perfect for afternoon teas, garden parties and picnics during Spring time.
Ingredients
Method
- Heat the oven to 180°C and grease a muffin tin or put silicon muffin cases on a baking tray.
- Mix the flour, ground almond Stevia/sugar and baking powder in a large mixing bowl. Stir in the lemon zest.
- In a small bowl mix the melted butter, almond milk, eggs, lemon juice and vanilla extract. Pour the wet ingredients into the dry and mix with a wooden spoon until you get a smooth batter.
- Spoon the batter into the muffin cups. Scatter the almond flakes on top.
- Bake for 20 minutes until golden and an inserted skewer comes out clean.
- Transfer them to a wire rack and let them cool.
- Whisk the lemon juice and icing sugar until you get a thick but pourable icing. When the muffins are completely cool, drizzle the icing on top of them, letting it drip down their side.