Gluten Free Lemon Drizzle Cornmeal Muffins

 

vo125cornmealmuffins5aWhile 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.

Ingredients

Muffins

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

Syrup

grated zest of 1 lemon

juice of 2 lemons

6 ounces of caster sugar

vo125cornmealmuffins1a

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

vo125cornmealmuffins2a

Gently fold in the blueberries

vo125cornmealmuffins3a

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.

vo125cornmealmuffins4a

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

vo125cornmealmuffins6a

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.

 

 

 

Advertisements

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s