"Cupcakes have frostings. Muffins are naked."
"If you throw a cupcake against a wall you get a sound like "poof"; if you throw a muffin against a wall you get a sound like "thud."
"Muffins are simply ugly cupcakes."
"Muffins are to bread what cupcakes are to cakes."
Whatever you want to call these, they are delicious - and gluten-free. I started with a recipe on the Gluten-Free Goddess blog by Karina Allrich and tweaked a bit.
1 C blanched almond flour
1/2 C oat flour
1/2 C chestnut flour
1/2 t baking powder
1/2 t baking soda
Pinch of pink Himalaya salt
1 C organic raw sugar
5 medium free-range organic eggs
4 oz. light cream cheese, softened
1/2 C organic plain yogurt
2 T fresh lemon juice
Lemon zest from 1 lemon
1 t almond extract
Preheat the oven to 350 degrees F. Line the cupcake pan with paper liners.
In a bowl whisk together the almond flour, oat flour, chestnut flour, baking powder, baking soda, salt and sugar. Beat the eggs in separate large mixing bowl until they are light and foamy. Beat in the cream cheese and yogurt until combined. Add in the lemon juice, lemon zest and vanilla; beat to combine.
Add in the flour mixture a bit at a time and beat on medium speed for a minute or two. Pour the batter into the prepared pan. Bake in the center of a pre-heated 350 degree F. oven for about 40 minutes or until a wooden toothpick inserted into the center of the cake emerges clean.
Cool on a wire rack; and release from the pan.