One thing I’ve learned from sharing recipes on gfe is that readers love lemon recipes! Especially pretty lemon recipes. I guess in a world of so many chocolate recipes, lemon recipes can be a ray of sunshine! So I’m quite sure you all are going to be excited about today’s contribution to March Muffin Madness. These lovely gluten-free Lemon Yogurt Muffins.
Keep reading to get the recipe (and meet its creator), check out today’s daily giveaway, and, make sure you’re entered into the overall grand prize giveaway. By the way, if you’re on Twitter, you can share this event every single day for additional entries using Rafflecopter at the bottom of each post. If you’re not on Twitter, you can still get in plenty of entries by leaving a comment on every post during the event. Get in all your entries, folks!
See the whole lineup of bloggers, blogs, and muffin recipes here. Be sure to leave a comment on today’s post to enter the grand prize giveaway that will be conducted on Wednesday, April 11, and includes a muffin pan, Gluten Detective test kits, NuNaturals gift package, Legit Bread Company gift package, Elana’s Pantry gift package, $100 Amazon gift card, Instant Pot, Zojirushi breadmaker, KitchenAid 6-qt lift stand mixer, and—the grand prize!—Blendtec high-speed blender package! Please remember that EVERY comment in MMM (only one comment per post, please) will be an entry for the final giveaway, so if you’ve missed some posts, take a moment to visit each and leave a single comment so you’ll get the maximum entries in. Again, you can see a listing of all the posts here.
Free Range Cookies
Linda Daniels of Free Range Cookies always brings a smile to my day. That’s not only because she has such a great sense of humor and fun attitude on life but also because of her wonderful gluten-free recipes. Linda has been gluten free for 16 years and previously ran a much-loved dedicated gluten-free bakery in St. Louis where she lives. Bread was her biggest seller. That’s not really a surprise given her beautiful and delicious breads and rolls!
Thankfully, Linda shares much of her breadmaking expertise on her blog. You can see all of her gluten-free bread recipes on her site at the top of her recipe index and you’ll also find her many terrific tips for making great gluten-free bread. If you live in the St. Louis area, you’ll definitely want to check out one of her gluten-free breadmaking classes! (She has one coming up on April 14.)
Gluten-Free Lemon Yogurt Muffins
Linda says: “This recipe was inspired by one of my favorite muffins from a previous March Muffin Madness—Lemon Ricotta Cake Muffins. I don’t always have ricotta on hand, but usually have plain yogurt. If you have lemon-flavored yogurt, even better. The turmeric is optional: just a pinch will give the muffins a cheery yellow color without affecting the taste. Store extra muffins frozen to defrost and enjoy as needed.”
Gluten-Free Lemon Yogurt Muffins
Linda says: “This recipe was inspired by one of my favorite muffins from a previous March Muffin Madness---Lemon Ricotta Cake Muffins. I don't always have ricotta on hand, but usually have plain yogurt. If you have lemon-flavored yogurt, even better. The turmeric is optional: just a pinch will give the muffins a cheery yellow color without affecting the taste. Store extra muffins frozen to defrost and enjoy as needed.”
- 1 cup gluten-free flour (I used Pamela's Artisan blend)
- 1/2 cup sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 teaspoons lemon zest
- Pinch of turmeric, optional
- 3/4 cup yogurt (I used plain, whole milk yogurt)
- 2 eggs, lightly beaten
- 1/3 cup olive oil or melted butter
- 1 teaspoon vanilla extract
Glaze Ingredients (Optional)
- 1 tablespoon lemon juice
- 6 tablespoons powdered sugar
- Preheat oven to 350F degrees. Place 10 paper liners in a cupcake pan.In a medium bowl, combine: gluten free flour, sugar, baking powder, salt, lemon zest, and turmeric.In a separate bowl, blend yogurt, eggs, oil, and vanilla. Add liquid ingredients to dry ingredients and stir thoroughly.Fill paper lined muffin tins with batter using a number 16 disher to scoop batter evenly.
- Bake for 23-24 minutes, until tester inserted remains mostly clean.
- Top muffins with the glaze if you're feeling festive.
- Blend lemon juice and powdered sugar.
- Drizzle over muffins.
Yield: 10 muffins
More Gluten-Free Muffin Recipes (and More) from Free Range Cookies That You Should Check Out
~ Starter Muffins with Pretty Pink Glaze (a basic recipe for making all kinds of muffins, featured on gfe)
Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour (four winners; sponsored by Elana Amsterdam)
You can click on the link above to use the “Look Inside” feature by clicking on the book image on the left side of its Amazon page or you can read my review here—and grab Elana’s Marble Cupcakes recipe, too—which is my family’s very favorite from this delightful cookbook!
~ Baking/Cooking Ingredients:
Pamela’s Products Gluten Free Artisan Flour Blend, 4-lb bag (one winner; sponsored by gfe)
Pamela’s baking products are some of the most popular ready-made gluten-free mixes.
To enter the giveaway for either today’s cookbook or today’s baking ingredient, simply leave a comment on this post saying what you’d like to win.
Remember that your comment on this post also gives you another entry into the grand prize giveaway! Read more below. You’ll probably want ALL the prizes! Winners for prizes featured throughout MMM will be selected on Wednesday, April 11, at midnight Eastern. All MMM giveaways are open to everyone, everywhere!
Grand Prize Giveaway
See all 10 prizes here. Shown are the top six prizes (per monetary value—they’re all tops in my opinion). Again, this giveaway is open to everyone, everywhere!
a Rafflecopter giveaway