Lemon Muffins

These dairy-free lemon muffins made with Rice Dream are perfect for afternoon tea! Not too sweet but with a tangy glaze they make an ideal sweet treat.

Course Breakfast, cake, Snack

Cuisine British

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 272kcal

Author Corina Blum

Ingredients

2 eggs beaten
85 g caster sugar
240 ml Rice Dream milk
100 ml vegetable oil
2 teaspoon lemon extract
300 g self-raising flour
½ teaspoon baking powder
½ teaspoon salt

For the icing

1 lemon, juiced
50 g icing sugar

Metric - US Customary

Instructions

Put the eggs, sugar, Rice Dream, vegetable oil and lemon extract into a bowl and beat together.
Sift in the flour, baking powder and salt. Mix together until just combined.
Spoon the mixture into muffin cases. Fill them about ⅔ full.
Bake in a pre-heated oven at 180C for 30 minutes. Let them cool on a wire rack.
Make the icing by whisking the lemon and icing sugar together. Use a pastry brush to brush it generously over the top of the muffins or just spoon it on.

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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