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Corn Free Lemon Muffins by The Allergy Chef

Corn Free Paleo-ish Lemon Muffin/Cupcakes (GF, V, Top 8 Free)

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Cook Time: 20 minutes
Cool in Tray Time: 10 minutes

Ingredients

Flax Gel/Egg

  • 3 TBSP Golden Flax Meal (Gerbs for Proper Results)
  • 6 TBSP Water Flax Gel/Egg

Part 1

  • 155 g Organic Maple Sugar
  • 100 g Cassava Flour
  • 55 g Organic Tiger Nut Flour (tuber, NOT a nut)
  • 30 g Arrowroot
  • 3 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Celtic Sea Salt
  • Zest of 1 - 2 Lemons Use 1 to 1.5 lemon for a standard lemon flavour, and the full 2 lemons for a good lemon kick.

Part 2 (Milk Combo)

  • 120 mL Tiger Nut Milk (4 ounces) or milk of choice
  • 2 tsp Fresh Squeezed Organic Lemon Juice

Part 3

  • 110 mL Organic Tiger Nut Oil (tuber, NOT a nut) (4 ounces)
  • 3 tsp Organic Vanilla Extract

Part 4

  • 85 mL Hot Water (3 ounces)
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