These muffins are made using fresh lemons and honey. I also use a this paleo flour blend I found on A Calculated Whisk blog. This flour is so quick and easy to make and better for you than supermarket GF flours.
I make these as a special cake for dessert or visitors. They dress up well with a little coconut yoghurt and strawberries. If you like cream I am sure that would work as well.
These can be made without dairy by using coconut oil. For some reason they don’t puff up as much but that’s ok – they still taste great and have an amazing texture.
Gluten Free Lemon and Honey Cakes
Ingredients
- 1/2 cup (85g) butter or firm coconut oil - Butter will make the cakes rise better but both taste great
- 1/4 cup coconut sugar
- 2 large eggs
- 1/4 cup honey
- zest from a large lemon
- 1 tbsp lemon juice
- 1/2 cup dairy or coconut yoghurt
- 2 1/4 cups of paleo gluten free flour blend - See above for how to make this
- 2 tsp baking powder
- Syrup
- 2 tbsp lemon juice
- 1 tbsp honey
Instructions
- Preheat oven to 180 degrees (160 fan-forced)
- Prepare a muffin tin with cases.
- Using a mixer, Theromix or beaters, cream butter or coconut oil and sugar.
- Add eggs one at a time and blend until smooth.
- Add honey, zest, lemon juice and yoghurt and mix well.
- Add flour and baking powder and mix until smooth.
- Spoon mix into muffin cases.
- Bake for 25 minutes or until a cake skewer comes out clean.
- Meanwhile make the syrup by gently warming the lemon juice and honey until they are blended.
- When cakes come out of the oven, use a cake skewer to poke several holes in each cake. Spoon the syrup over each one and leave for 10-15 minutes before eating.
These cakes are great warm but also at room temperature. We like them with coconut yoghurt.
