Gluten Free Lemon Muffins

Ingredients (makes 12 muffins)

  • 500g dry mix
  • 240ml vegetable oil
  • 200g whole egg (4 eggs)
  • 60ml water
  • Zest and juice of 1 lemon
  • 350g lemon curd


  1. Place the weighed out mix in the mixing bowl
  2. Select the beater attachment
  3. In a separate container mix together all of the liquids
  4. Add the liquids to the dry mix for 1 minute on a slow speed
  5. Scrape down and mix for a further 3 minutes on a medium speed
  6. Add the lemon zest and fold in for 30 seconds
  7. Scale at 65g into muffin cases
  8. Bake at 200ºC/400°F/Gas Mark 4 (Fan Oven 175°C) for 25 minutes
  9. When muffins are still warm inject lemon curd into the centre of each muffin
  10. Allow muffins to cool then drizzle with lemon icing∗
  11. Cooking time and temperatures will vary

∗ To make the lemon icing: using the juice of the lemon add icing sugar until a smooth double cream consistency is achieved