Lemon Muffin Cakes or Loaf Recipe

12

Ingredients

For the cake:
1 cup canola oil
1 cup sugar
1 cup brown rice flour
1/4 cup potato starch
3 tbsp tapioca flour
1 tbsp cornstarch
1 tsp xanthan gum
2 tsp baking powder
4 eggs, beaten
Grated rind and juice from one lemon
For the drizzle:
1/3 cup sugar
Grated rind and juice from one lemon

Preparation

Step 1

Preheat oven to 350 F. Grease muffin tin or loaf pan. Beat or process all cake ingredients in a large bowl until smooth. Pour into tin/pan. Bake until firm and golden, about 20 minutes for cupcakes, 35 minutes for loaf. Cool on rack for 10 minutes. Mix the drizzle. Remove cakes/loaf from pan, and immediately prick top of cakes/loaf while still warm. Spoon drizzle over top of cakes or loaf. Serve.

Fabulous with ice cream or whipped topping.

Nutrition Information:
Per serving
344 calories
20 g fat (2 g saturated, 52 percent fat calories)
3 g protein
39 g carbohydrates
71 mg cholesterol
Less than 1 g dietary fiber
61 mg sodium