2 eggs, beaten

85g/3oz caster sugar

240ml/8fl oz lactose free milk

100ml/3½fl oz vegetable oil

300g/10oz gluten free self raising flour

3 tsp gluten free baking powder

½ tsp salt

4 lemons, zest only

For the topping

50g/2oz icing sugar

1 lemon, juice only

sprigs lemon thyme, to garnish (optional)


Preheat the oven to 200C/400F/Gas 6. Line a muffin tin with paper cases. Mix the egg, sugar, lactose free milk and oil in a large bowl.

Sift in the gluten free  flour, baking powder, salt and then add the lemon. Roughly mix. Spoon the mixture into the pre-prepared muffin cases.

Bake for 30-35 minutes until well risen and golden. Cool on a wire rack. Make the lemon drizzle topping by mixing together the sugar and lemon juice.

Spoon the lemon drizzle mixture over the cooled muffins. If desired, decorate the muffins with sprigs of lemon thyme.

Recipe adapted from: Good Food

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