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Partial reconstruction — quantities still being verified
Very lemony gluten-free mini muffins — strong lemon from both zest and juice, with collagen, coconut yogurt, maple syrup, and small frozen blueberries folded in last so they don't streak the batter.
Ingredients
The ingredient list is confirmed; gram amounts are still being verified.
- Bob's Red Mill Gluten Free 1-to-1 Baking Flour
- Collagen peptides
- Eggs, potentially separated with whipped whites
- Maple syrup
- Coconut oil
- Unsweetened plain coconut yogurt
- Lemon zest and lemon juice — generous; this is a very-lemony muffin
- Vanilla and salt
- Baking powder plus baking soda
- Small frozen blueberries
Click an ingredient once it's in the bowl.
Method
- Keep the frozen blueberries in the freezer until the batter is ready.
- Combine the dry ingredients — consider holding the leaveners until after the flour-hydration rest.
- Combine the yolks (or whole eggs), coconut yogurt, maple, lemon juice, zest, and vanilla.
- Combine wet and dry and hydrate briefly — about 8 minutes.
- Add the coconut oil after the rest.
- If separating the eggs, whip the whites and fold them in near the end.
- Fold the still-frozen blueberries in last to minimize color bleeding.
- Portion and bake promptly once the leaveners and whipped whites are in.
Why the order matters
Lemon juice and coconut yogurt supply the acid that activates the baking soda, and baking powder adds reliable lift in a gluten-free, collagen-containing batter — so once leaveners and whipped whites are in, the clock is running: portion and bake right away.
Still being verified
- All quantities, oven temperature, bake time, and actual yield.
- Whether the batch fills a 50-cavity mini-muffin tin or needs scaling.
- Whether extra white rice flour remained in the final formula.