Lemon Muffins
Course: Breakfast, Snacks, DessertCuisine: AmericanDifficulty: MediumServings
6
servingsPrep time
10
minutesCooking time
30
minutesIngredients
- DRY
2 1/4 cups Spelt flour (or gluten-free flour mix)
1/2 tsp. Baking Soda
1/2tsp. Cream of Tartar
Dash of salt
- WET
2 medium eggs
3/8 cup Lt. Olive oil
3/8 cup Maple Syrup
1/2 cup lemon juice
1/4 – 1/2 cup water
Directions
- Preheat oven to 350 degrees Fahrenheit.
- Grease a 12-cup muffin tin.
- Combine dry ingredients in a large bowl and mix thoroughly with a fork.
- Crack eggs into a separate bowl or large measuring cup and beat with a fork.
- Add oil, syrup, and lemon juice and stir.
- Add wet to dry and mix together with a rubber spatula. Do NOT overmix!
- Spoon batter into muffins tins using a 1/4 cup measure. Put muffins into the oven as soon as the pans are full. Do not leave them sitting as this will cause the muffins to go flat.
- Bake for 20-30 minutes or until a toothpick inserted into one comes out clean. They can be baked a little longer to become crispy if you prefer them that way, but they do burn, so keep an eye on them.
Yields: 12 muffins
Notes
- These muffins can even be served as dessert with Lemon Curd or Key Lime Cheese (recipes coming soon!)
