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Lemon Curd Muffins with Raspberry Frosting

A fabulous gluten free muffin, using coconut and quinoa flour. Filled with lemon curd, and topped with a super fluffy raspberry frosting. Recipe makes 24 muffins.
Author: Ginger

Ingredients

Ingredients for muffins

  • 1 cup quinoa flour
  • 1 cup coconut flour
  • 1/2 cup cornstarch
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 3 tsp. baking powder
  • 1 tsp. xanthan gum
  • 4 eggs
  • 1 cup sugar I used organic cane
  • 2/3 cup butter softened
  • 1 cup milk
  • 2 tsp. vanilla extract
  • zest and juice of one lemon
  • 1 jar lemon curd I used Trader Joe's

Ingredients for Frosting

  • 1/2 cup shortening
  • 1/2 cup margarine I used Earth Balance
  • 3 1/2 cups powdered sugar sifted if clumpy
  • 1/2 cup raspberry jam I used the kind with seeds

For Garnish

  • 24 raspberries
  • 24 pieces candied lemon peel

Instructions

Directions for Frosting

  • Beat the shortening, margarine, and jam together until well combined. Add the sugar and beat for about 2 more minutes. (You can add more jam to get the right flavor and consistency). Cover and place in refrigerator while preparing muffins.

Directions for Muffins

  • Preheat oven to 350° F. Line 24 muffin tins with liners.
  • Mix the coconut flour, quinoa flour, cornstarch, salt, baking soda, baking powder and xanthan gum together and set aside.
  • With an electric mixer, beat the eggs, milk, sugar, butter, vanilla, lemon juice and zest until fluffy. Add the flour mixture, and stir until just blended. Scoop batter into lined muffin tins.
  • Bake in 350° F oven for about 14 to 18 minutes, or until the muffin springs back when gently touched.
  • Remove from oven and allow to cool for at least a half hour.
  • Using an apple corer or small spoon, make a small-medium sized hole in each muffin. Fill a zip-lock baggie with lemon curd, cut a small hole in the corner of the baggie, and pipe into the hole of each muffin.
  • Spoon chilled raspberry frosting into a zip-lock baggie with a small hole cut in the corner, or a frosting bag fitted with your choice of tip (I used a large star tip). Pipe frosting onto each muffin.
  • Top each muffin with a raspberry and a slice of candied lemon peel.
  • Serve at room temperature.
  • Store in refrigerator.