Lemon Muffins

subheading: For the Muffins:

1 ¾ cups plus 2 tablespoons multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)

¾ cup granulated sugar

2 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon kosher salt

2 heaping tablespoon cornstarch mixed with 3 tablespoons water

1 cup plus 2 tablespoons milk

3 tablespoons lemon juice (from about 2 medium lemon)

3 tablespoons lemon zest (from about 5 medium lemons)

⅓ cup plus 2 tablespoons vegetable oil

2 teaspoons pure vanilla extract

subheading: For the Lemon Glaze (If desired):

½ cup confectioners' sugar

½ tablespoon lemon juice (from about ½ a medium lemon)

½ tablespoon water , room temperature

½ teaspoon lemon zest (from about 1 medium lemon)

2 pinches tumeric (optional for color)

Directions at laneandgreyfare.com

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