South by Southwest is a raucous introduction to the city of Austin, Texas. For my last week before leaving the country for a year to cook in Paris, France (at the airport now!), I had the rockin’ joy of accompanying Portland band Tango Alpha Tango for their shows at SXSW.
The music was incredible, the food was Mexican, and the weather was sunny.
…which inspired this post.
Whether you are still stuck in long-coat weather, or basking in the music-bursting southern sun, these lemon-filled muffins will bring a zestful brightness to your day. These are one of those dishes that surprises you when you find out it’s gluten-free (and vegan). Your non-allergic friends will never know what him ’em!
2 cups homemade flax seed milk
2/3 + 1/4 cup turbadino sugar, divided
Juice from 1 lemon
1/2 tbs. fresh lemon zest
1 tsp. vanilla extract
1 2/3 cup brown rice flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. xanthan gum
1/4 tsp. sea salt
Preparation time: 5 minutes
Cook time: 20-22 minutes
Yields 10-12 muffins
1. Pre-heat oven to 365 degrees Fahrenheit. Prepare a dozen muffin tins with neutral oil (or nonstick spray) and a dusting of rice flour, or line with muffin cups. In large bowl, combine flax seed milk and sugar. Stir in lemon juice, zest, and vanilla.
2. In separate medium bowl, combine remaining dry ingredients. Slowly incorporate dry ingredients to wet mixture.
3. Distribute batter into prepared muffin pans about 7/8 full. Bake for 20-22 minutes, or until inserted wooden toothpick comes out clean. (If you want to make a lemon zest loaf, pour into a prepared bread pan, sprinkle with coarse sea salt, and bake for 25-30 minutes, or until inserted toothpick comes out clean and batter is cooked through.)