lemon lime mini muffins
Makes: 24 mini-muffins
Prep Time: 15 minutes
Total Time: 40 minutes, plus 15 minutes plus cooling time
These delicious little cakes are inspired by my granny Pauline, who somehow managed put a little lemon in everything she baked. If you want a glaze, mix 2 Tablespoons fresh lemon or lime juice with 1 cup powdered sugar and dip each muffin top down into the glaze. YES!
1/3 cup unsalted butter, melted and cooled
1 cup granulated sugar
zest from 1 lime and 1 lemon zest plus 3 Tablespoons of the fresh lemon and lime juice
2 eggs
1 teaspoon lemon extract
1 1/2 cup gluten free Baking Blend for Muffins and Quick Breads
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon xanthan gum or guar gum
1/2 cup milk
1. Preheat Oven: Place oven rack in center position and preheat oven to 375 degrees.
2. Prep Pan: Spray each cup of a 24 cup mini-muffin pan with vegetable cooking spray. Set aside.
3. Mix Butter & Eggs: In a large mixing bowl, beat together the melted butter, sugar, lemon and lime juices, eggs and lemon extract together until smooth. Set aside.
4. Mix Dry Ingredients: In another medium mixing bowl, whisk together gluten free flour blend, baking powder, salt and xanthan gum until well mixed. Add lemon and lime zest and whisk to combine.
5. Make Batter: Pour half of the dry mixture into the egg mixture and stir to combine. Add milk and stir until well combined. Add remaining flour blend and stir until well combined.
6. Bake Muffins: Using a tablespoon and your fingers divide batter evenly into 24 mini-muffin prepared pan. Bake for 20 minutes, rotating pan half way through cooking time.
7. Cool Muffins: Transfer pan to wire rack and let cool for 10 minutes. Remove cakes from pan by gently grasping the edges of the muffin with your fingertips and slightly twisting. (Careful – the pan may still be hot.) Set muffins aside upright on a wire rack and let cool completely, about 20 minutes.
8. Serve & Enjoy: Serve cakes plain or glaze (see notes above). Enjoy!
