Enjoy your weekend breakfast or brunch with these scrumptious glazed Gluten Free Lemon Muffins: vegan, soy-free, allergy-friendly, and delicious!
Hey friends, it’s Recipe Redux time! It’s the perfect time of month to catch up on a variety of recipe interpretations centered around a monthly theme. There are so many different food stories and backgrounds out there, it’s pretty amazing! The December theme for Recipe ReDux is a little cooking game:
December 2015: Grab a Book & Cook
We’re repeating last December’s theme due to popular demand: It’s the end of the year and we’re taking a moment to reflect – The Recipe ReDux has been around for 54 months! To celebrate, we’re playing a little party game this month: Grab your nearest cookbook and ReDux the recipe on page 54 or 154. We can’t wait to see the books you’re cooking from these days.
For this fun recipe game, I picked the recipe on page 54 of From Grandma’s Kitchen cookbook from Gooseberry Patch. I knew I wanted to bake something sweet, and I had several cookbooks to choose from but I found a recipe for Lemon Bread that sounded like fun to re-create.
For last year’s similar recipe challenge, I made a recipe from another Gooseberry Patch cookbook (they are awesome!), so check out what I made last year!
I completely revamped this recipe from the original: I made these into muffins rather than bread, changed the glaze a bit, replaced shortening with olive oil, then made these gluten, dairy, and egg-free. Lots of changes made, but these still turned out delicious!
Originally I was going to make mini lemon bread loaves and bake them in the slow cooker (it works!), but decided to make muffins instead. The slow cooker baking worked quite well, but I decided to re-work the recipe a bit and make muffins instead so they were quicker to make.
Muffins are more portable and portion controlled, too, so they are nice to take to school for a lunchtime treat or a snack with tea.
These Gluten-Free Lemon Muffins are a bit indulgent since they have cane sugar in them and powdered sugar in the glaze. But, I did reduce the amount of sugar from the original recipe overall so that is a bonus!
The muffins without the glaze aren’t overly sweet, so if you want to cut more sugar from the muffins, you can skip the glaze on top or replace the powdered sugar with powdered Swerve. I’m going to try that powdered Swerve next time or a mix of both to reduce the sugar.
Gluten Free Lemon Muffins (Vegan)
Gluten free, vegan, whole grain; Free of: dairy, eggs, soy, tree nuts, peanuts, coconut
Ingredients
Muffins:
- 1-1/2 cup superfine sorghum flour whole grain (or brown rice flour)
- 6 Tablespoons ground flax seed (= 1/4 cup + 2 Tbsp)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1-1/2 to 2 Tablespoons fresh lemon zest
- 1 cup rice milk
- 3/4 cup unbleached cane sugar
- 1/4 cup light tasting olive oil
Glaze:
- 1-1/2 Tablespoons fresh lemon juice
- 7 Tablespoons powdered sugar (= 1/3 cup + 2 Tbsp)
Instructions
- Preheat oven to 350 degrees F. Line a muffin tin with muffin papers (I used a stoneware muffin pan)
- In a large bowl, whisk together the flour, ground flax seed, baking powder, salt, and lemon zest. Set aside
- In a medium bowl, whisk together the rice milk, sugar, and olive oil
- Stir the wet ingredients into the dry ingredients and mix well
- Scoop the batter evenly into the prepared muffin pan. Each muffin cup will be filled a bit over 3/4 full
- Bake for 25-28 minutes until the tops of the muffins have firmed up and spring back a bit when pressed lightly
- While the muffins are baking, prepare the glaze: in a small bowl, whisk together the lemon juice and powdered sugar until smooth. Set aside
- Cool in the pan for about 5 minutes before removing to a wire rack. Allow the muffins to cool for an additional 10-15 minutes before removing the muffin papers
- Drizzle muffins with a bit of lemon glaze and serve
- Enjoy!
Nutrition
Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie. She’s a food allergy mom and healthy living blogger based in Wyoming. Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, Revolution Running certified running coach, and an ACE Certified Fitness Nutrition Specialist
Maria says
I just made these this afternoon and they were so tasty (my kids and husband liked them too)! I ended up using both the sorghum and brown rice flours and used only a 1/2 cup of organic cane sugar and they were just sweet enough! I didn’t do the glaze but know that would make the muffins extra delicious!
Sarah Jane Parker says
Thank you so much Maria! I’m glad you loved them <3
Kelly // The Pretty Bee: Allergy Friendly Eats says
These look so yummy with that glaze!
Sarah Jane says
Thanks Kelly! The glaze I think is the best part 😉
Jenny D says
Oh how simple and yummy these sound! I have some brown rice flour I’m not sure what to do with – now I know :-).
Sarah Jane says
That would be perfect!
[email protected]log says
SARAH!!! These photos are gorgeous!!! I just wanted to say how much your photography has been improving. I don’t know what you’re doing, but I wouldn’t mind hearing some of your secrets! 😉 Also, the muffins look awesome. So light and lemony!
Sarah Jane says
Thanks Kaila! I got a new camera in November and it has made all the difference. I wish I had gotten a good camera years ago! I have been reading The Food Photography Book by Nagi from Recipe Tin Eats and there is so much I learned from that book (I’m not even done reading it yet). I shoot with RAW files on my camera, shoot in manual mode, and I now use a tripod and table light. The tripod has been a great tool – it keeps things crisp so there’s less blur and I can take action shots (like drizzling the glaze). I highly recommend getting Nagi’s e-book!
Sarah Grace Spann says
These look delicious! Isn’t it funny how all the old cookbooks use shortening?? All my grandmas recipes that I love making call for it! Good thing you found a better substitute 🙂 I wonder what delicious flavor coconut oil would add instead of olive oil as well!
xo,
Sarah Grace
Sarah Jane says
Coconut oil would taste awesome with these! It is funny how shortening was used in everything, we used it a lot back then. I’m glad I got rid of that stuff years ago!
Rebecca @ Strength and Sunshine says
These are fabulous! So pretty too! I almost baked something lemon poppy seed today, haha!! It’s a sign I should make these!
Sarah Jane says
Thanks Rebecca! It’s definitely in the cards for you to make something with lemon in it today 😉
[email protected] says
Yum! I love your cleaned up version and especially the glaze that make them extra special 🙂
Sarah Jane says
Thanks Karielyn! My next project should be to make this into mini loaves 🙂
rachel @ athletic avocado says
I love that these are nice and light! The perfect breakfast or snack!
Sarah Jane says
I think muffins were the original take-anywhere snack haha 😉 I love making muffins since there is usually some left over to have for a quick snack
Christina says
That glaze!!!! My goodness – need this ASAP!
Sarah Jane says
Thanks Christina! 🙂