Lemon Coconut Gluten-free Muffins
Ingredients:
Turn oven to 400 degrees. Grease your muffin tins.
Cut up the lemons into quarters and place entire lemons (minus any visible seeds) into your blender, along with the lemon juice and melted butter. Blend well. Add two eggs and mix well.
In another large bowl, place your flour, sugar, baking powder, salt, raisins, coconut and walnuts. Add the wet ingredients to the dry and mix just until well blended; don't overmix.
Place into muffin tins (makes about 12-14 muffins) and bake at 400 for about 20 minutes or until browned on top and a toothpick comes out clean.
- 2 lemons, well washed - preferably organic
- 1 cup of fresh lemon juice
- 1/2 cup of melted butter
- 2 eggs
- 1/2 cup of yogurt
- 2-1/2 cups of gluten-free flour
- 1/2 cup of flaked coconut
- 1/2 cup of chopped walnuts
- 1/2 cup raisins
- 1 cup of sugar
- 2 tsp. baking powder
- 2 tsp. baking soda
- 1 tsp. salt
- 1 tsp. vanilla
Turn oven to 400 degrees. Grease your muffin tins.
Cut up the lemons into quarters and place entire lemons (minus any visible seeds) into your blender, along with the lemon juice and melted butter. Blend well. Add two eggs and mix well.
In another large bowl, place your flour, sugar, baking powder, salt, raisins, coconut and walnuts. Add the wet ingredients to the dry and mix just until well blended; don't overmix.
Place into muffin tins (makes about 12-14 muffins) and bake at 400 for about 20 minutes or until browned on top and a toothpick comes out clean.
