Lemon and strawberry glutenfree muffins
honey with lemon
zest of 2 lemons and juice of half a lemon
Preheat the oven to 180 C
Put all the dry ingredients together in a bowl and mix well.
Put all the wet ingredients together and mix well until combined and than add to the dry ingredients and mix until smooth batter.
Divide the batter across 12 muffins papers and press a few sliced strawberries in the batter before putting in the oven.
bake for about 20-25 minutes or until golden
For the topping drain the yogurt in a sieve lined with cheese cloth or with kitchen paper and mix with the honey and vanilla to taste.
Shortly before serving spread the topping over the muffins and eat immediately!
This recipe is from
In Simone's Kitchen