1cupSo Delicious® Vanilla Coconutmilk Yogurt Alternative
6Tbspfresh Meyer lemon juicefrom 2-3 medium meyer lemons
2teaspoonsapple cider vinegar
1/3cupavocado or canola oil
1tsppure vanilla extract
For the glaze:
zest of 1 Meyer lemon
1Tbspfresh Meyer lemon juice
In a medium bowl, combine the gluten-free flour, xanthan gum (omit if your flour blend already contains it), granulated sugar, lemon zest, baking powder, baking soda, salt, and poppy seeds. Stir to combine.
In another medium bowl, combine coconutmilk yogurt, lemon juice, apple cider vinegar, oil and vanilla and whisk to combine.
Pour the wet ingredients into the dry ingredients and stir until well combined.
Spray muffin tins with either cooking spray or line with paper muffin cups.
Fill each muffin cavity with batter. This recipe makes about 12 muffins.
Bake at 375º F for 18-23 minutes or until muffins are light golden brown and when a toothpick is inserted into the center comes out clean. Do not overbake.
Let cool in the muffin tin for 5 minutes before removing to a wire rack.
Make the glaze while the muffins cool. In a small bowl, combine the powdered sugar, lemon zest and lemon juice and stir until smooth. If the glaze is too thick, add more lemon juice. If it’s too thin, add more powdered sugar.
Once the muffins are cooled, use your spoon to drizzle the glaze over the muffins and allow glaze to set for 10 minutes before serving. Makes 12 large muffins.
This recipe works well with any 1:1 gluten-free flour blend. Remember, you don’t need to add xanthan gum to this recipe if you a 1:1 flour blend that already contains it.Zest your lemons before cutting into them to juice them. It's always easier to zest a full, intact lemon first.This recipe has no eggs. The way it leaves is from the combination of apple cider vinegar and baking soda. Do not omit either ingredient.Use a cookie scoop or ice cream scoop to portion out the muffin batter into the muffin wells. This will make sure all muffins are the same size and cook in the same amount of time. Plus, it tends to create less of a mess on the muffin pan!You want the glaze to be thick so that it can easily be drizzled on the muffins. Add the lemon juice little by little until you have a thick consistency.Drizzle the glaze over the muffins on top of the wire rack, this way any excess glaze will not pool at the bottom of the muffins.Instead of drizzling the glaze on the muffins you can also pour it over the top for a more rustic appearance. Extra glaze will also add a bit more sweetness to the muffins.