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Gluten free lemon muffins are a favorite around here (you can see that even our kitty was excited to get one for herself!), but recently, we hosted family friends for the weekend at our house who had additional dietary restrictions. You know me to be a gluten and dairy free, often even vegan baker, and in my book Free for All Cooking, I tackled nearly every other food sensitivity, but the dietary restrictions of this family had even me a little stumped at first.
This family of 5 came with a long list of food sensitivities, and unfortunately, many of them were some of my favorite baking ingredients! No gluten, dairy, soy, egg, nuts, seeds, corn, potato, coconut … you get the idea. I needn’t have worried, as they traveled with all kinds of yummy foods that were safe for them, and some of their delicious concoctions might surprise you! (If you’d like to hear more about how we fared, and how this “GlutenFreeByNature” family lives deliciously within the boundaries of their food allergies, have a listen to the podcast of our radio interview!)
Back to the story at hand. Although they brought plenty of food of their own, and we came up with more yummy meals to please everyone at our table, I am but a baker at heart. I simply must bake for my guests! What is Saturday morning without some delightfully fresh confection permeating the house with delicious aromas that beckon everyone from their beds? I just had to find something to bake for them!
Baking with all these different flours was fun as an experiment, but boy did it remind me of why I created my easy gfJules all purpose flour in the first place! All of our kids loved these gluten free lemon muffins as much as the adults did, and even my kitty was caught trying to sneak a muffin herself (see banner picture, above)! There is nothing to miss here. Full of delicious lemony flavor, but free of gluten, dairy and eggs!Print
Alternative Whole Grain Flour Mixture
Preheat oven to 350° F (static) or 325° F (convection).
Whisk the dry ingredients together in a large bowl and set aside.
In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the apple butter, banana, lemon juice, and almond extract. Stir in the dry ingredients, adding the milk last. Beat until smooth.
Scoop equal portions of batter into oiled or lined muffin tins. Bake for 20-22 minutes, testing with a toothpick to be sure they are fully cooked, but do not overcook, as that will dry out muffins.
Remove from the oven to cool on a wire rack. Store any extra muffins in a zip-top bag on the counter.
Yield: 12-18 muffins, depending on size.