gluten free vegan sunshine citrus muffins
AUTHOR: Sarah Bakes Gluten Free
RECIPE TYPE: muffins
SERVES: 12 muffins
INGREDIENTS
- 2 cups Sarah's gluten free flour blend
- 3/4 cup cane sugar or coconut sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- zest of 1 orange
- zest of 1 lemon
- 1/2 cup So Delicious Dairy Free unsweetened coconut or almond milk
- 1/2 cup orange juice
- 1/3 cup non-hydrogenated shortening or coconut oil, melted {such as Nutiva}
- 2 tablespoons lemon juice
- 1 teaspoon pure vanilla extract
- 2 tablespoons sparkling sugar or course turbine sugar {optional}
INSTRUCTIONS
- Preheat oven to 350 degrees. Line cupcake pan with cupcake liners or spray with nonstick cooking spray.
- In large mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt. Add orange zest and lemon zest. Whisk to combine.
- To flour mixture, pour in coconut milk, orange juice, melted shortening, lemon juice and vanilla. Stir just until batter is smooth.
- Divide batter into prepared cupcake pan. Sprinkle tops of muffins with sparkling sugar.
- Bake muffins 18-22 minutes, until golden brown. Remove from pan and place on cooling rack to cool completely.
credits: http://www.sarahbakesgfree.com/2016/07/gluten-free-vegan-sunshine-citrus-muffins.html
gluten free cinnamon roll muffins
makes 12 muffins
- 1 1/2 cups Sarah’s gluten free flour blend
- 1/3 cup sugar
- 1/4 teaspoon salt
- 4 teaspoons rapid rise yeast
- 2/3 cup warm milk
- 3 tablespoons canola oil
- 1/2 teaspoon pure vanilla extract
- 1 egg
filling
- 2 tablespoons butter, room temperature
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
icing
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla
Dissolve the yeast in a
measuring cup filled with the warmed milk. Set aside to proof. In a large bowl, combine flour blend, sugar and salt. Stir in milk mixture, oil, vanilla and egg into the flour mixture. Mix until smooth. Scoop into muffin cups sprayed with cooking spray. Let rise for 15 minutes.
measuring cup filled with the warmed milk. Set aside to proof. In a large bowl, combine flour blend, sugar and salt. Stir in milk mixture, oil, vanilla and egg into the flour mixture. Mix until smooth. Scoop into muffin cups sprayed with cooking spray. Let rise for 15 minutes.
While the dough rests, mix together butter, brown sugar, and cinnamon until crumbly. Sprinkle evenly on top of rested dough
and press sugar mixture down into the dough with your fingertips. Place pan into a cold oven, then set the oven temperature to 350 degrees. Bake for 20 minutes, until muffins golden brown on edges. Remove from pan and cool for 30 minutes on wire rack. Whisk together the icing and drizzle over muffins. Serve warm. Heat leftover muffins in microwave.
and press sugar mixture down into the dough with your fingertips. Place pan into a cold oven, then set the oven temperature to 350 degrees. Bake for 20 minutes, until muffins golden brown on edges. Remove from pan and cool for 30 minutes on wire rack. Whisk together the icing and drizzle over muffins. Serve warm. Heat leftover muffins in microwave.
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| cinnamon sugar overdose. |
credits : http://www.sarahbakesgfree.com/2012/07/gluten-free-cinnamon-roll-muffins.html
