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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.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1½ cup sponge flour
  • ½ cup ground almond
  • 2 tsp baking powder
  • ⅓ cup Stevia or ½ cup sugar
  • 2 medium eggs
  • ½ cup melted dairy-free spread
  • 1 lemon zested and juiced
  • 1 cup of almond milk
  • 1 tsp vanilla extract
  • 2 Tbsp almond flakes
  • For the icing:
  • juice of the 1 lemon
  • ½ cup icing sugar

Method
 

  1. Heat the oven to 180°C and grease a muffin tin or put silicon muffin cases on a baking tray.
  2. Mix the flour, ground almond Stevia/sugar and baking powder in a large mixing bowl. Stir in the lemon zest.
  3. 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.
  4. Spoon the batter into the muffin cups. Scatter the almond flakes on top.
  5. Bake for 20 minutes until golden and an inserted skewer comes out clean.
  6. Transfer them to a wire rack and let them cool.
  7. 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.