These are probably one of the best muffin recipes I have ever created (gluten-free or otherwise). The muffins turned out fabulously!! They were moist, yet light and sweet, yet not overly sweet.
FIRST GROUP OF INGREDIENTS:
1/2 cup brown sugar
1/2 cup white sugar
1/3 cup earth balance buttery spread
1/3 coconut oil
4 free-range vegetarian-fed eggs
2 T lemon juice
2ND GROUP OF INGREDIENTS:
1/4 cup soy flour
1/4 tapioca starch
1/2 cup sorghum flour
1 cup white rice flour
3 tsp baking powder
1/2 tsp salt
1/2 TSP – 1 TSP cinnamon
couple of dashes of allspice
Mix the first group of ingredients together very thoroughly. I used an immersion blender to get a very smooth consistency. Let sit while mixing the second group of ingredients together in a separate bowl. Combine mixtures and again, mix very well. Pour 1/4 cup of batter per one well-oiled muffin tin. Top with turbinado sugar for an added crunch.
Bake at 365° for 15-20 minutes. Let cool on a baking rack.
Makes 18 muffins
If preferred, pour into a loaf pan and bake for 45-55 minutes.
I have made this cookie many times since discovering on Pinterest (I believe). I simply changed a few ingredients to make it dairy-free, and since it’s naturally gluten free, this cookie gets two thumbs up for being easy to make and versatile. I especially like this cookie because you can switch out ingredients for whatever you have on hand. But first here is the recipe that I use:
– 1 cup of oats
– 2 TBSP peanut butter (I use creamy, but crunchy is also an option)
– 1 TSP baking powder
– 1 TSP vanilla
– 1 TSP cinnamon
– 1-2 TBSP brown sugar
– 2 packets of splenda (or you could use 2 TSP white sugar)
– A splash of milk (I use unsweetened Silk almond milk)
– 2 TBSP choc. chips (I prefer EnjoyLife dairy-free mini chocolate chips)
– 2 TBSP cranberries
In addition to chocolate chips and cranberries, you could add chopped walnuts or pecans. Although, any kind of nut would work well, too. Or you could nix the cranberries and add a different type of dried fruit to give it a different flavor all together.
Cook for 8 minutes at 350° on a lightly greased baking sheet. It is really that simple.