These dairy-free lemon muffins made with Rice Dream are perfect for afternoon tea! Not too sweet but with a tangy glaze they make an ideal sweet treat.
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.
Notes
Nutritional information is approximate and a guideline only.