While I am a fan of luxurious deserts and cakes the Autumn does put me in the mind for something a bit more substantial, cakes that are served with a pot of tea or a mug of coffee on a grey afternoon. I found the recipe for these lemon drizzle muffins while looking for things to do with the large bag of cornmeal I got while testing recipes for pizza dough which has been sitting in my baking cupboard ever since. There is something inherently cheery about corn meal, with its primrose yellow, add to this some lemons, butter, almond flour a couple of cups of deeply purple blueberries and you have the makings of a very comforting gluten free muffin.
The recipe I found was on Tracy Benjamin’s lovely site Shutterbean and was adapted from a Martha Stewart recipe and I have taken it one step further and added a drizzling of lemon syrup to keep the muffins moist. I also upped the quantity of blueberries from 1 1/2 cups to 2 cups as two packs of blueberries equalled two cups and I hate waste however if you would like less berries than just use the 1 /2 cups. As I don’t have a muffin tin I baked these in a bun or cupcake tray so I got a few more than the 12 muffin sized cakes this recipe should make.
4 ounces of butter, softened
2 cups of ground almonds
1/2 cup of fine cornmeal
1 1/2 teaspoons of gluten free baking powder
3/4 cup of caster sugar
grated zest of 1 lemon
3 large eggs
2 cups of blueberries
grated zest of 1 lemon
juice of 2 lemons
6 ounces of caster sugar
Preheat the oven to 190/ gas 5 / 375f
Line a muffin or bun tray with papers
Using a hand whisk or a stand mixer cream together the butter, lemon zest and sugar until pale and fluffy
Whisk in the eggs one at a time
In a separate bowl stir together the cornmeal, ground almonds, baking powder and then add to the batter, beat until just combined
Gently fold in the blueberries
Spoon the mixture in to lined bun tray and place in the preheated oven for 25 to 30 minutes
Bake until the cakes are golden and firm to the touch, test with a cake tester to make sure they are cooked through.
Allow to cool in the tin for five minutes while you make the syrup
Put the lemon juice, zest and sugar in a small pan over a medium high heat and bring to the boil reduce the heat and allow to simmer for five minutes or until the liquid has reduced to a syrupy consistency
Pierce the still warm muffins with the cake tester and spoon over the hot syrup, allow them to sit int he tin for another few minutes and then remove the cakes from the tin and allow to cool fully. Store in an airtight container.