Gluten free zesty berry lemons
Simple to make and tastes like cake
Ingredients
1 cup gluten free flour
1/2 cup coconut flour
2 teaspoons baking powder
1/4 teaspoon sea salt
1 tablespoon unsweetened shredded coconut
zest from 1 lemon
1.5 cups cashew milk
1 teaspoon apple cider vinegar
1 egg
1 tablespoon honey
1/4 coconut oil
1 cup raspberries and blueberries
1 teaspoon vanilla
Instructions
Preheat oven 375 degrees.
Zest one lemon set aside. Prepare buttermilk by adding vinegar to milk and stirring.
Mix together all dry ingredients including lemon zest and coconut. Melt oil and add to dry along with milk, egg, honey, and vanilla. Mix batter thoroughly.
Pour wet mixture into muffin tins half way (8 muffins). Then divide berries equally between the 8 muffin tins. Once berries are in the tins I then cover them with the remaining muffin mixture, So the berries are in the middle of the muffin.
Put in oven and bake for 25-30 minutes until desired level of browning. A good trick to see if they are done is by sticking a tooth pick in the middle if it comes out clean they are ready.
Remove from oven let sit in pan for 15 mins, then remove and allow to cool. If muffins aren’t consumed within 2 day I store in fridge to maintain freshness.
Eat the dang muffins and Enjoy!!
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