Lemon Cupcakes, Gluten-Free

1. 1

   Preheat oven to 180u00b0C/350u00b0F and have 12 cupcake liners ready on a tray

2. 2

   In a medium sized bowl, use a whisk or fork to combine the almond flour, millet flour, cream of tartar and baking soda

3. 3

   In a small bowl, combine the egg, grapeseed oil, maple syrup, and lemon zest

4. 4

   Add the wet ingredients to the dry, and stir until just combined to a slightly thick batter

5. 5

   Drop 1-2 tablespoons of batter into each cupcake cup. Place in the oven and bake for 12 minutes. Put them on a cooling rack before icing or topping.

* Per serving · 4 servings · Values may vary.

No additional tips available.