Gluten-Free Lemon Mini-Muffins
Dr. Jeri’s Gluten-Free Lemon Mini-Muffins
1 cup sugar
7 tablespoons butter (HINT: there are 8 tablespoons in a stick)
¼ teaspoon salt
3eggs
1/2 cup+ 2 tablespoons lemon juice
3 tablespoons lemon zest (from 3-4 lemons)
1 teaspoon vanilla
1½ teaspoons baking powder
1/2 cup Better Batter GF flour
1 cup blanched almond flour
Syrup:
2/3 cup sugar
¼ cup lemon juice
Combine the sugar, butter and salt then beat till fluffy. Add the lemon juice and vanilla then beat to combine. Fold in the baking powder and Better Batter then beat for a minute or two till the mixture thickens. Fold in the almond flour and mix till smooth. Fold in the lemon zest.
Line mini-muffin tins with paper liners then fill each cup almost to the top.
Bake at 350˚ for 18-22 minutes.
Turn muffins out of the pan and pour ½ teaspoon syrup over each as soon as they’re out of the oven. If there’s more syrup left, wait a couple minutes then repeat the process.
Makes 3 dozen mini-muffins
Serve warm or cold.
