These dairy-free lemon muffins are perfect for afternoon tea! Not too sweet but with a tangy glaze they make an ideal sweet treat.
Homemade Muffins are so easy to make
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.
A Dairy-Free Lemon Muffin Recipe that is not too sweet
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.
How are these lemon muffins dairy free?
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 lemon muffins.
We've also enjoyed Rice Dream on breakfast cereals and in homemade smoothies. Although I'm not a milk drinker, my little boy was quite happy to drink it by itself.
If you are looking for other alternatives to dairy products then Dream have a whole range of non-dairy milks as well as ice creams.
Recipe for Dairy Free Lemon Muffins
- 2 eggs beaten
- 85 g caster sugar
- 240 ml Rice Dream milk
- 100 ml vegetable oil
- 2 tsp lemon extract
- 300 g self-raising flour
- ½ tsp baking powder
- ½ tsp salt
For the icing
- 1 lemon, juiced
- 50 g 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 ⅔ 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.
Pin for later!
If you're looking for more dairy-free bakes then why not try my vegan carrot cake?
More Muffin Recipes
I love making homemade muffins and if you like these then you might also like one of these recipes.
Places I've sharing these dairy free lemon muffins
Cook Blog Share at Hijacked by Twins
Brilliant Blog Posts at Honest Mum.
Disclosure: This is a sponsored post. However all opinions are my own.