A simple lemon glaze pairs exceptionally well with these slightly sweet, berry-laced muffins. The glaze hardens up nicely too, so they make a perfect take along snack.
Lemon Glazed Berry Muffins ~ Vegan and Gluten Free
makes 18 muffins
- 2 cups vegan sugar
- 2/3 cups olive oil
- 6 tsp baking powder
- 1 tsp salt
- 2 cups non-dairy milk
- 1 cup tapioca flour
- 1/2 – 1 cup white rice flour
- 1 1/2 cups sweet white sorghum flour
- 4 tbsp vinegar
- 1-2 cups fresh berries + flour for dusting
- 1 1/2 cups confectioner’s sugar
- 1/4 cup lemon juice
Preheat oven to 400 °F. Prepare 18 muffin cups with paper liners or by greasing and lightly dusting with sorghum flour.
Mix together olive oil, sugar, baking powder and salt. Stir in non-dairy milk. Add sorghum flour, rice flour, and tapioca flour and mix thoroughly. Stir in vinegar.
The batter should be like a thick pancake batter, if it appears too runny, add a touch more rice flour.
Dust berries in a touch of sorghum flour and fold into batter.
Fill muffin cups to the rim and bake in preheated oven for about 18 minutes, or until tops appear slightly golden. Remove from oven and let cool.
Make glaze by combining confectioner’s sugar and lemon juice. Mix very well with a fork making sure to get out any lumps. Immediately drizzle over muffins to cover. Let set about 20 minutes, or until glaze has hardened.