Blueberry and Lemon Muffins

Blueberry and Lemon Muffins

These are delicious iced but are equally good "plain". I guarantee these won't last long either, best fresh from the oven!


100 g Sunflower Oil (NOT olive oil, this is too heavy) 100 g Caster Sugar  1 Egg (or equivalent egg replacer) 150 g Self Raising Dove's Farm Gluten Free Flour  1 tsp Xanthan Gum (if tolerated) 100 g Fresh Blueberries  6 Paper Muffin Cases (or 10 smaller cupcake cases) 1 lemon small quantity of icing sugar

Method Beat together the oil, sugar and egg.  Add the rind of the lemon (finely grated) and half its juice Mix in the flour.  Mix in the blueberries.  Spoon into paper muffin cases standing on a baking tray.  Bake in a pre heated oven for 20/25 minutes. Mix the remaining lemon juice with the icing sugar and drizzle on top once cool. You could vary the ingredients in these too (raisins?) or make them without blueberries if desired.

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This post was recommended and added to Love All Blogs by Musings of a 21st Century SAHM

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