GF Lemon Muffins

GF Lemon Sesame Muffins-Bruno Albouze-THE REAL DEAL

Gluten Free Lemon Muffins Recipe

Makes 6.
Orange Blossom Water Glaze
Mix 1 Tbsp (15g) water with 1 Tbsp lemon juice and sifted powdered sugar ≈ 4.5 ounces (135g) and a Tbsp (10g) corn starch or arrowroot. Flavor to taste with a few drops of orange blossom water. The glaze consistency should feel like thick honey. Wrap up and set aside otherwise chill.

To toast sesame seeds ≈1 Tbsp: Throw them into a frying pan over medium-low heat then shake the pan every so often until the seeds darken ever so slightly in color and become fragrant.

GF Dry Ingredients Mixture
1/2 cup (45g) almond meal
4 Tbsp (30g) potato starch (not flour)
4 Tbsp (30g) tapioca starch
0.40 cup (60g) white rice flour
2/3 cup (70g) powdered sugar
1/2 tsp (2g) baking powder
1/4 tsp (1g) xanthan gum (it helps to bind/optional)
A pinch of salt.
In a food processor, turn all dry ingredients into fine powder; set aside.

3 ea. (≈150g) eggs
2 Tbsp (25g) honey or trimoline (improve texture)
1 lemon zest
A few drops orange blossom water.
3.5 Tbsp (50g) butter, melted or grapeseed oil.

In the stand mixer fitted with the whisk attachment, beat on full blast for 5 min with the eggs, honey, flavoring, xanthan and the GF mixture. Fold in melted butter. Use English muffin style molds for a more elegant looking muffin; lightly greased with cooking spray. The height of each muffin should not go over 1 inch (2.5cm). This muffin recipe wont rise that much; that’s not the goal here – it should rather come out pretty dense with a moist and pleasant mouthfeel.
Bake muffins at 350ºF (180ºC) for 20/22 minutes. Do not over bake. Let cool 5 min and unmold. Top each muffin with a thin layer of glaze and immediately sprinkle some toasted sesame seeds. Put muffins back in the oven for just a minute for the glaze to set. Cool to room temperature and serve.

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