{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.