Lemonade muffins (gluten, dairy-free)

Lemonade muffins

Since I was in the baking mood this morning, I decided to also make some lemon muffins.  There is no lemonade in them, but my son called them that.  I thought it was cute and kept the name.  I like them because they are not too sweet and have a nice, light lemon flavor and, of course, the most important reason is because you can't tell they are missing any gluten or dairy.  

2 1/4 cups gluten-free flour mixture

2 1/2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. xanthum gum

1/4 tsp. salt

1/2 cup sugar

2 eggs

2 6 oz. containers of lemon soy yogurt

2 tbsp. margarine, melted

1 large lemon, juiced and peel grated (about 1/2 cup lemon juice..add more lemon juice if your lemon didn't produce enough)

1. Preheat oven to 400F. 

2. In a mixing bowl add flour mixture, sugar, baking powder, baking soda, xanthum gum, and salt.  Mix well.

3. In a separate bowl combine eggs, soy yogurt, margarine, lemon juice, and grated peel.  Mix well.

4. Add the dry ingredients and mix well.  

5. Fill muffin cups 3/4 full.  Bake for about 20 minutes or until a wooden toothpick placed in center comes out clean.