Ingredients

The following ingredients have 12 Servings
  • 1 ½ cup superfine sorghum flour (whole grain (or brown rice flour))
  • 1/4 cup + 2 Tablespoons ground flax seed
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 ½ to 2 Tablespoons fresh lemon zest
  • 1 cup rice milk
  • 3/4 cup unbleached cane sugar
  • 1/4 cup light tasting olive oil
  • 1 ½ Tablespoons fresh lemon juice
  • 1/3 cup + 2 Tablespoons powdered sugar

Instruction

  • Preheat oven to 350 degrees F. Line a muffin tin with muffin papers (I used a stoneware muffin pan)
  • In a large bowl, whisk together the flour, ground flax seed, baking powder, salt, and lemon zest. Set aside
  • In a medium bowl, whisk together the rice milk, sugar, and olive oil
  • Stir the wet ingredients into the dry ingredients and mix well
  • Scoop the batter evenly into the prepared muffin pan. Each muffin cup will be filled a bit over 3/4 full
  • Bake for 25-28 minutes until the tops of the muffins have firmed up and spring back a bit when pressed lightly
  • While the muffins are baking, prepare the glaze: in a small bowl, whisk together the lemon juice and powdered sugar until smooth. Set aside
  • Cool in the pan for about 5 minutes before removing to a wire rack. Allow the muffins to cool for an additional 10-15 minutes before removing the muffin papers
  • Drizzle muffins with a bit of lemon glaze and serve
  • Enjoy!