For Mother's Day, or any spring or summer day, these muffins are an absolute treat! I love lemon combined with other flavors like blueberry and coconut, but my favorite way to enjoy this refreshing citrus is all on its own. Here's the perfect way to do just that!
What's even better is that this is a vegan recipe, as well as nut-soy-and gluten-free, so you can serve this treat to almost everyone! The fresh lemon juice in the muffins and in the glaze burst right through for fresh lemon flavor in each bite! Enjoy!
Vegan Glazed Lemon Muffins
Makes 12 muffins.
1 cup brown rice flour
3/4 cup sorghum flour
1/4 cup King Arthur Flour GF Cake Enhancer (you could replace this with an equal amount of tapioca flour or corn starch)
1 teaspoon xanthan gum
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar
1 Tablespoon fresh lemon zest
Egg replacer (prepared) to equal 1 egg
1 cup coconut milk creamer (plain flavor)
2 Tablespoons light oil (I use extra light mild olive oil)
1 Tablespoon freshly squeezed lemon juice
1 recipe lemon glaze (follows)
Vegan Glazed Lemon Muffins
Makes 12 muffins.
1 cup brown rice flour
3/4 cup sorghum flour
1/4 cup King Arthur Flour GF Cake Enhancer (you could replace this with an equal amount of tapioca flour or corn starch)
1 teaspoon xanthan gum
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar
1 Tablespoon fresh lemon zest
Egg replacer (prepared) to equal 1 egg
1 cup coconut milk creamer (plain flavor)
2 Tablespoons light oil (I use extra light mild olive oil)
1 Tablespoon freshly squeezed lemon juice
1 recipe lemon glaze (follows)
In a large bowl, combine flours through lemon zest. Whisk to blend.
In a small bowl, combine "egg", coconut milk creamer, oil, and lemon juice. Stir.
Add wet ingredients to dry ingredients, stir until mixture is uniform (batter is rather thick). Evenly divide batter among 12 sections in muffin pan.
Bake for 17-20 minutes, or until tops of muffins appear dry. The toothpick test works on these, but lightly touching the tops to see if they spring back does not.
Allow muffins to cool for 5 minutes in pan, then carefully remove them to a serving tray. Using a toothpick or skewer, make several small holes in the tops of the muffins (I used a small pickle fork and made 3 sets of holes in each muffin). Pour glaze over the warm muffins and allow to cool slightly before serving.
Add more lemon zest to the tops if you wish.
Excellent served with fresh, in season organic strawberries!
Lemon Glaze
2/3 cup confectioner's sugar
juice from 1/2 lemon
1 teaspoon coconut milk creamer (plain flavor)
Whisk all ingredients together until mixture is perfectly smooth.
In a small bowl, combine "egg", coconut milk creamer, oil, and lemon juice. Stir.
Add wet ingredients to dry ingredients, stir until mixture is uniform (batter is rather thick). Evenly divide batter among 12 sections in muffin pan.
Bake for 17-20 minutes, or until tops of muffins appear dry. The toothpick test works on these, but lightly touching the tops to see if they spring back does not.
Allow muffins to cool for 5 minutes in pan, then carefully remove them to a serving tray. Using a toothpick or skewer, make several small holes in the tops of the muffins (I used a small pickle fork and made 3 sets of holes in each muffin). Pour glaze over the warm muffins and allow to cool slightly before serving.
Add more lemon zest to the tops if you wish.
Excellent served with fresh, in season organic strawberries!
Lemon Glaze
2/3 cup confectioner's sugar
juice from 1/2 lemon
1 teaspoon coconut milk creamer (plain flavor)
Whisk all ingredients together until mixture is perfectly smooth.
You won't believe the delicate crumb of this muffin!
This recipe is part of my Happy Mother's Day Brunch menu.
Happy Mother's Day Brunch
This recipe is linked to Seasonal Sundays at Real Sustenance.
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