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150g
gluten-free flour
100g
sweetener
1 tsp
baking powder
3 tbsp
oil
Juice of 2
lemons
100ml
oat milk
2
eggs
1 tsp
vanilla extract
6 small tsp
lemon curd
For the drizzle
3 tbsp
icing sugar
Dash of
lemon juice
5oz
gluten-free flour
3oz
sweetener
1 tsp
baking powder
3 tbsp
oil
Juice of 2
lemons
3fl. oz
oat milk
2
eggs
1 tsp
vanilla extract
6 small tsp
lemon curd
For the drizzle
3 tbsp
icing sugar
Dash of
lemon juice
Utensils
Step 1
Place the flour, sweetener, baking powder, oil, lemon juice, milk, eggs and vanilla into your Ninja Kitchen food processor and whizz up until a batter forms
Step 2
Divide the mixture between 6 hole muffin tin – fill each up to halfway, then add a teaspoon of lemon curd in the middle. Add the rest of the mixture to fill to the top of each
Step 3
Bake at 180C for 15-20 minutes until risen and golden. Leave to cool
Step 4
Whisk together the icing sugar, lemon juice and maybe a dash of water to form a slightly runny mixture. Drizzle over each muffin – then enjoy!
Place the flour, sweetener, baking powder, oil, lemon juice, milk, eggs and vanilla into your Ninja Kitchen food processor and whizz up until a batter forms
150g
gluten-free flour
100g
sweetener
1 tsp
baking powder
3 tbsp
oil
Juice of 2
lemons
100ml
oat milk
2
eggs
1 tsp
vanilla extract
6 small tsp
lemon curd
For the drizzle
3 tbsp
icing sugar
Dash of
lemon juice
5oz
gluten-free flour
3oz
sweetener
1 tsp
baking powder
3 tbsp
oil
Juice of 2
lemons
3fl. oz
oat milk
2
eggs
1 tsp
vanilla extract
6 small tsp
lemon curd
For the drizzle
3 tbsp
icing sugar
Dash of
lemon juice
Step 2 of 4
Divide the mixture between 6 hole muffin tin – fill each up to halfway, then add a teaspoon of lemon curd in the middle. Add the rest of the mixture to fill to the top of each
150g
gluten-free flour
100g
sweetener
1 tsp
baking powder
3 tbsp
oil
Juice of 2
lemons
100ml
oat milk
2
eggs
1 tsp
vanilla extract
6 small tsp
lemon curd
For the drizzle
3 tbsp
icing sugar
Dash of
lemon juice
5oz
gluten-free flour
3oz
sweetener
1 tsp
baking powder
3 tbsp
oil
Juice of 2
lemons
3fl. oz
oat milk
2
eggs
1 tsp
vanilla extract
6 small tsp
lemon curd
For the drizzle
3 tbsp
icing sugar
Dash of
lemon juice
Step 3 of 4
Bake at 180C for 15-20 minutes until risen and golden. Leave to cool
150g
gluten-free flour
100g
sweetener
1 tsp
baking powder
3 tbsp
oil
Juice of 2
lemons
100ml
oat milk
2
eggs
1 tsp
vanilla extract
6 small tsp
lemon curd
For the drizzle
3 tbsp
icing sugar
Dash of
lemon juice
5oz
gluten-free flour
3oz
sweetener
1 tsp
baking powder
3 tbsp
oil
Juice of 2
lemons
3fl. oz
oat milk
2
eggs
1 tsp
vanilla extract
6 small tsp
lemon curd
For the drizzle
3 tbsp
icing sugar
Dash of
lemon juice
Step 4 of 4
Whisk together the icing sugar, lemon juice and maybe a dash of water to form a slightly runny mixture. Drizzle over each muffin – then enjoy!
