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Lemon Muffins
Prep : 20 min
Cook : 35 min
Difficulty : Easy
Not rated yet
Proposed by :
titou
(France)
FODMAP Content
Ingredients
Serves :
Lemons : 2
Buckwheat flour : 200 g
Rice flour : 50 g
Cornstarch : 50 g
Sugar : 120 g
Butter : 80 g
Lactose-free milk : 25 cl
Eggs : 2
Baking powder : 1 packet
Salt : 1 pinch
Recipe
Preheat the oven to 180 °C (350 °F)
1. Zest the lemons and squeeze the juice of one lemon.
2. Separate the egg yolks and whites. Whisk the yolks with the sugar until pale, then add the milk and melted butter.
3. In a bowl, mix the flours, baking powder, and salt. Add this mixture to the batter, stir well while scraping down the sides of the bowl, then add the lemon zest and lemon juice.
4. Whip the egg whites until stiff peaks form and gently fold them into the batter with a spatula, using outside-to-inside motions.
5. Fill the muffin molds and bake for about 30 minutes. Let cool before eating.
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