Thursday, July 31, 2014

{Allergy Free} Lemon Vanilla Muffins


 
Lemon Vanilla Muffins

3 cups flour blend
3/4 tsp xanthan gum
1 cup sugar
2 1/2 tsp baking powder
1/2 tsp salt
3 tsp egg replacer whisked with 4 T rice milk
1 1/4 cup vanilla hemp milk
1/2 cup Earth Balance, melted
1 T lemon zest

Glaze Dip
4 T Earth Balance melted
2 cups powdered sugar
2 tsp vanilla 
2 T hot water
1 tsp lemon zest

Whisk together dry ingredients in one bowl.
Mix wet ingredients (except lemon zest) in separate bowl.
Add the dry ingredients to the wet ingredients and stir until just moistened.
Fold in lemon zest.
Pour into greased muffin tin and bake at 350 for 20-22 minutes or until tops spring back when touched.
Let muffins cool on wire rack.

To make glaze:
Whisk all ingredients together.
You can add more hot water if the glaze is too think to whisk well.
Dip cooled muffins in the glaze and let sit on wire rack until glaze sets.

Makes 12 muffins.


2 comments:

Terri Robinson said...

Hey! I haven't stopped by in a while...wasn't sure if you were still blogging. I hope all is well with you and your family. I'm very excited to try these muffins..I think I love lemon more than the kids. :)

Lexi Henegar said...

Thanks for stopping back by! I do take periodic blogging breaks but I'm back at blogging for right now. Hope you enjoy the muffins. I love lemon and so does my oldest daughter. These were really yummy and like a dessert!

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