A gluten free lemony delicacy
Mix ingredients together and flavor to taste with a few drops of orange blossom water. The glaze consistency should feel like thick honey. Wrap up and set aside otherwise chill.
In a food processor, turn all dry ingredients into fine powder; set aside.
In the stand mixer fitted with the whisk attachment, beat on full blast for 5 min with the eggs, honey, flavoring, xanthan and the GF mixture. Fold in melted butter. Use English muffin style molds for a more elegant looking muffin; lightly greased with cooking spray. The height of each muffin should not go over 1''/2.5cm. This muffin recipe wont rise that much; that’s not the goal here – it should rather come out pretty dense with a moist and pleasant mouthfeel.
Bake muffins at 350ºF/180ºC for about minutes. Do not over bake. Let cool 5 min and remove from molds. Top each muffin with a thin layer of glaze and immediately sprinkle some toasted sesame seeds. Put muffins back in the oven for just a minute for the glaze to set. Cool to room temperature and serve. Enjoy!