These dairy-free lemon muffins are perfect for afternoon tea! Not too sweet but with a tangy glaze they make an ideal sweet treat.
I have to admit that I love muffins! What could be easier than adding all the ingredients to a big bowl, stirring them together and then spooning into pretty little cases to be baked. It may just be me but I also find that citrus flavours make me feel healthier too! That’s got to be a good thing in January.
The lemon muffins themselves are not very sweet, most of the sweetness comes from the sweet sticky glaze so although I can’t claim they are healthy, they are at least more of a January than a December muffin! January may traditionally be the time to give things up but there’s no reason not to have a few treats occasionally.
And for those who need to follow a dairy or lactose free diet, there’s no reason not to still enjoy a great cup of tea alongside these muffins too.
The lemon muffins are made with Rice Dream, a dairy free alternative to milk with no added sugars. Rice Dream is one of the only hypoallergenic dairy alternatives and is free from dairy, lactose, soy, gluten, wheat and nuts. It also doesn’t compromise on taste. This means it’s perfect for using in hot drinks like tea and coffee as well as in bakes like these muffins.
We’ve also enjoyed Rice Dream on breakfast cereals, in homemade smoothies and although I’m not a milk drinker, my little boy was quite happy to drink it by itself.
This month Rice Dream is launching a ‘try me for free’ campaign. It will be available on 120,000 packs and if you don’t enjoy it you can get your money back. So why not try some Rice Dream for free while stocks last?
RRP £1.50 from Tesco and Asda
If you are looking for dairy alternatives then Dream also produce a range of other non-dairy milks as well as ice creams.
- 2 eggs, beaten
- 85g caster sugar
- 240ml Rice Dream milk
- 100ml vegetable oil
- 2 tsp lemon extract
- 300g self-raising flour
- ½ tsp baking powder
- ½ tsp salt
- Juice of 1 lemon
- 50g icing sugar
- Put the eggs, sugar, Rice Dream, vegetable oil and lemon extract into a bowl and beat together.
- Sift in the flour, baking powder and salt. Mix together until just combined.
- Spoon the mixture into muffin cases. Fill them about 2/3 full.
- Bake in a pre-heated oven at 180C for 30 minutes. Let them cool on a wire rack.
- Make the icing by whisking the lemon and icing sugar together. Use a pastry brush to brush it generously over the top of the muffins or just spoon it on.
If you’re looking for more dairy-free bakes then why not try my vegan carrot cake?
Disclosure: This is a sponsored post. However all opinions are my own.