Gluten-free baking: Lemon coconut muffins
At work, our baker makes different muffins every day, and she always asks the rest of us what kind of muffins she should make. Last time, I suggested lemon coconut, even though I couldn’t eat them -- so I thought it was about time I make them at home!
Yield: approximately 18 small muffins
2 cups brown rice flour
1½ tsp baking powder
1 tsp salt
1 cup brown sugar
1/2 cup margarine
1½ tsp vanilla
1/2 to 3/4 cup soy milk (unsweetened)
1/3 cup coconut (sweetened or unsweetened, your preference)
zest of one lemon
juice of half a lemon
- Mix together rice flour, baking powder and salt
- Cream together eggs, sugar, margarine and vanilla
- Mix soy milk into wet ingredients
- Add dry ingredients to wet and mix until just combined
- Mix in coconut, lemon zest and juice
- Adjust consistency with soy milk if needed
- Pour into greased or lined muffin tins
- Bake at 350 for approx 20 minutes, or until toothpick comes out clean.
These muffins turned out to be the most moist, gluten-free muffins I think I have ever made! I really enjoyed them, and four days later they were still soft and moist.
The muffins look a bit darker in colour than you would think a lemon coconut muffin would look, but this is due to the brown rice flour and brown sugar. I thought they could use a bit more lemon flavour, but my fiancé thought they were perfect. Keep in mind that I am a citrus freak, so feel free to adjust the lemon zest and/or juice to your liking!