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Gluten-free lemon muffins

You can bake these gluten-free lemon muffins in a normal oven or an air fryer. If you’re using an air fryer, set  it to "Bake" at 180C and cook for 15 minutes. They are perfect for Summer garden parties, afternoon tea parties or just with your morning coffee!
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1.5 cup gluten-free mixed flour
  • 1 tsp baking powder gluten-free
  • ½ cup sugar
  • 1 tsp baking powder
  • Pinch of salt
  • 2 eggs
  • ½ cup milk or natural yogurt can be plant -based
  • 3 Tbsp vegetable oil
  • 2 lemons zested and juiced
  • For the Lemon glaze:
  • 2 tsp lemon juice
  • About 2 Tbsp Icing sugar

Method
 

  1. If you’re using the oven, preheat it to 180°C (350 F).
  2. Sift the flour into a bowl, then add the sugar, salt and baking powder. Gently combine.
  3. In another bowl, mix the eggs, milk and oil. Add this to the flour gradually, while stirring constantly.
  4. When the batter is smooth, mix in the lemon juice and zest.
  5. Pour the batter into a muffin tin lined with paper cups or into silicon moulds. (Put the silicon cases on a baking sheet).
  6. Bake for about 20 minutes in the middle of the oven or until an inserted skewer comes out clean.
  7. Let them cool in the cases for 5 minutes, then carefully turn them out onto a wire rack.
  8. Mix the lemon juice and some icing sugar to make a thin glaze.
  9. Brush the muffins with the glaze while they’re warm, then let them cool.
  10. Dust with icing sugar before serving.