Vegan Gluten-Free Lemon Muffins
Lemon drizzle muffins that are dairy-free, eggless and gluten-free!
Ingredients
- 125 ml Unsweetened soy milk
- ½ Tablespoon Fresh lemon juice
- 190 g Dove's Farm self-raising blend
- ¼ Teaspoon Bicarbonate of soda
- 65 g Soft light brown sugar
- 90 g Caster sugar
- 115 g Vegan margarine, melted
- ½ Teaspoon Vanilla extract
- Zest of ½ Lemon (plus extra for decoration if desired)
For the icing:
- 125 g Icing sugar
- 1 Tablespoon Fresh lemon juice
Instructions
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Preheat your oven to 180°C/350°F (or 160°C/325°F if you're using a fan or convection oven). Line a muffin tin with 6 muffin cases.
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Mix the soy milk and lemon juice together and set aside for 5 minutes. This will act as your vegan buttermilk.
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In a large bowl, mix together the flour, bicarbonate of soda, brown sugar and caster sugar.
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Add the buttermilk to the bowl, along with the melted margarine and vanilla extract.
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Fold in the lemon zest.
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Divide the muffin batter equally between your 6 cases and bake for 20-30 minutes. Baking time will depend on the size of your muffin liners, but you can tell they're done when a toothpick through the middle comes out clean.
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Transfer the muffins to a wire rack until completely cool.
Icing:
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Mix the icing sugar and lemon juice together until smooth. Add more icing sugar if you want it to be thicker, or more lemon juice if you want it to be runnier.
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Drizzle a small amount of icing over each cooled muffin. Sprinkle with extra lemon zest.
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Let the muffins sit at room temperature until the icing has set then enjoy!
Recipe Notes
- Store in an airtight container at room temperature for up to 2 days.