Lemon Cupcakes, Gluten-Free

• 1/2 cup almond flour
• 1/4 cup millet flour
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon baking soda
• 1 egg
• 3 tablespoons grapeseed oil
• 2 tablespoons maple syrup
• 1 teaspoon grated lemon zest

1. Preheat oven to 180u0b0C/350u0b0F and have 12 cupcake liners ready on a tray
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. In a small bowl, combine the egg, grapeseed oil, maple syrup, and lemon zest
4. Add the wet ingredients to the dry, and stir until just combined to a slightly thick batter
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.

almond flour, millet flour, cream of tartar, baking soda, egg, grapeseed oil, maple syrup, lemon zest

Taken from food52.com/recipes/10382-lemon-cupcakes-gluten-free (may not work)