Gluten Free Lemon-Lime Muffins

I have decided that it is Spring, no matter how many times New England decides to throw us in for a whirl and no matter how many times it dips below 30 degrees at night and then 65 during the day. It has gone between snowing one day and balmy weather the next, obviously Spring cannot make up its mind on whether or not it is going to push Winter away.

So in my book, it is Spring. Because of the change in season, treats and food deserving of the beautiful albeit sporadic weather are due. Last weekend I was trying to think of all sorts of yummy treats to make that would really showcase Spring flavors and show my excitement that Winter was gone. In one word, LEMON-LIME, okay maybe that’s two but you get the point.

So to give you some background on how these muffins/cupcakes came to be I first have to tell you my first try and how much of an epic fail it was. This was on Monday and I mixed all my ingredients together following a recipe for the Gluten Free Double Chocolate Loaf, but because of the citrus and the changing of the recipe without knowing if those ingredients could mesh well with this, it came out tough with the flavor of a wall. Yes a wall. If you can imagine what a wall tastes like it would be that.

So yesterday I decided I would look up a recipe for Gluten Free Lemon Cupcakes and I found this one Gluten Free Lemon Cake Recipe I changed some things up, but the end result was a very moist, light sweet, very tangy cornbread like cupcake that I fell in love with. I hope you enjoy this as much as I did.

GF Lemon-Lime Muffins

Ingredients:

1 1/2 Cup Bobs Red Mill Garbanzo/Fava Flour

1/2 Cup White Sugar (You can substitute honey or another sugar free substitute)

1/2 Tsp Salt

2 Tsp Vanilla

1 Tsp Baking Soda

1.8 Sticks of Softened Butter( they have to be super soft, almost melted)

4 eggs

1/3 cup Juice from 2 Limes & 2 Lemons

2 Tsp Lemon zest

2 Tsp Lime Zest

1/4 Tsp Bobs Red Mill Xanthan Gum (for binding)

Instructions:

Preheat Oven to 350

Mix all ingredients together, making sure butter is very well mixed through. Mixture should be quite creamy. Pour into prepared muffin tins. I was able to make twelve large muffins and eight mini muffins. Check them after 12 minutes. Cool and enjoy.