Monday, June 25, 2012

Lemon Yogurt Muffins (Gluten-Free)

1 cup brown rice flour
1/2 cup sorghum flour
1/2 teaspoon salt
1 teaspoon zanthan gum
1 cup plain Greek yogurt
1 1/3 cups stevia (natural sweetener)
3 eggs, room temperature
1 large lemon, zest
2 large lemon, juiced
1 teaspoon pure vanilla extract
1/2 cup pure vegetable oil

Preheat oven to 350 F

Whisk all the dry ingredients to fully combine (including lemon zest). Set aside. Beat all the wet ingredients to combine and fold into the dry.

Scoop into a lined 12 cup muffin pan and bake for 30 minutes or until a stick inserted into the middle comes out clean. Leave to cool completely in the pan.

2 tablespoons freshly squeezed lemon juice
1 cup powdered/icing sugar sugar
Combine and brush a generously amount on top of each muffin.

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