Helen Dissell & Gill Pope ~ from Australia to South Africa
Lemon & Thyme Muffins
Gluten Free Recipe »
Ingredients:
- 12 sprigs thyme
- 2 cups gluten free flour
- 1 tsp salt
- Zest of two lemons
- 300 g unsalted butter
- 1 ½ cups caster sugar
- 6 large eggs
- ½ cup freshly squeezed lemon juice
Lemon icing:
- 2 cups icing sugar
- Juice of 1 lemon
Method:
1. Preheat oven to 180C and flour muffin pan.
2. Pick the tops off the thyme sprigs and scatter them in the muffin holes.
3. Chop 1 ½ tbs thyme and combine with flour, salt and lemon zest in a bowl and whisk well.
4. Cream the butter until fluffy and add sugar and beat until pale.
5. Add the eggs one at a time mixing till smooth then beat in the lemon juice.
6. Add the four mixture in three batches at low speed mixing until just combined.
7. Spoon into prepared muffin pans, levelling the tops.
8. Bake for 40 minutes approximately or until you smell them and the skewer comes out clean. Set the pan on a rack and cool for 10 minutes and then turn out onto a wire rack to cool.
Helens Sugar Art Tip...
To make the lemon icing mix the icing sugar and lemon juice
until smooth and it is drizzling consistency. If too thin add more sugar- if too
thick, morte lemon juice. Drizzle over the muffins and decorate with extra thyme
sprigs.
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