Crunchy Lemon Muffins (Gluten Free Version)

INGREDIENTS

2C gluten free flour

2 1/2 tsp baking powder (make sure its gluten free)

3/4 C sugar

75g butter

1C milk

1 egg

grated rind of 1 lemon

1/4 C lemon juice

1/4C sugar

METHOD

Melt the butter and leave to cool.  Measure the flour, baking powder and sugar into a bowl and toss to mix. Finely grate lemon rind into flour mixture.  Lightly beat egg and add to the milk, then add the cooled butter.  Beat well to combine.  Add the liquids to the dry ingredients, and combine only until the the dry ingredients have been lightly dampened.  Do not over mix.  Divide mixture between 12 medium muffin pans.  Bake at 200C for 12-15mins.

Meanwhile stir the lemon juice and sugar together, without dissolving the sugar and drizzle over the hot muffins as soon as they come out of the oven.

TIP   I take the hot muffins out of the muffin pan before drizzling with topping as it can get very hard to clean the muffin tin.  I usually stand on a wire rack over an easy to clean area of the bench and wipe down as soon as I have drizzled.

COMMENT  These were a bit denser in texture than the regular muffins, but Zach still ate most of one without noticing and my niece thought they were delicious too (and she isn't a celiac).

CELIAC-ometre  Said, YUM YUM YUM and took the rest of the batch home

Source: Adapted from  Alison Holsts Marvellous Muffins