Vickys Lemon Chia Cupcakes, Gluten, Dairy, Egg & Soy-Free

• 120 grams buckwheat flour (1 cup)
• 62 grams tapioca flour (1/2 cup)
• 42 grams potato starch (not flour, 1/4 cup)
• 1/2 tsp xanthan gum
• 1 1/4 tsp baking powder
• 1 zest and juice of 1 whole lemon
• 160 ml coconut milk
• 30 ml oil
• 1 tsp vanilla extract
• 100 grams granulated sugar
• 50 grams brown sugar (1/4 cup)
• 20 grams chia seeds (1/8 cup)

1. Preheat the oven to gas 5 / 190C / 375F and line a 12 hole muffin tin
2. Mix all the dry ingredients together in a bowl
3. Mix the lemon juice, zest, vanilla, oil, milk and sugars in another bowl, stirring until the sugars dissolve
4. Stir the liquid mix into the dry mix until just combined
5. Add the chia seeds and stir in until evenly distributed through the batter
6. Fill the cases 3/4 full and bake for 25 minutes or until risen and cooked through.
7. Insert a toothpick to test.
8. If it comes out clean they're done

flour, tapioca flour, starch, xanthan gum, baking powder, lemon, coconut milk, oil, vanilla, sugar, brown sugar, chia seeds

Taken from cookpad.com/us/recipes/358686-vickys-lemon-chia-cupcakes-gluten-dairy-egg-soy-free (may not work)