This recipe is adapted from Elizabeth Gordon's Snickerdoodle Muffin recipe in her book Simply Allergy-Free.
Ingredients
2 c. gluten-free flour blend
1 c. granulated unrefined cane sugar
1 T. baking powder, aluminum-free
1 t. xanthan gum
1/2 t. baking soda
1/2 t. salt
1/4 coconut oil, melted
1 c. coconut milk or almond milk or cow's milk
2 t. vanilla extract
1/4 c. unsweetened applesauce, room temperature OR 1 egg, beaten
Instructions
Blend flour, sugar, baking powder, xanthan gum, baking soda, and salt. Make a "well" in the center. Add coconut oil, vanilla extract, and applesauce or egg Blend well. Batter should not be lumpy.
Bake on 375 degrees Farenheit for 15 minutes or until a toothpick comes out clean from the center. Tops should be just slightly golden. Let cool.
Frost each muffin with buttercream frosting or dairy-free coconut cream frosting, then top with sugar/cinnamon mixture (1/2 c. granulated unrefined cane sugar and 1 t. ground cinnamon, blended).
Buttercream Frosting
Ingredients
1 1/2 c. confectioners' sugar
1 stick (1/2 cu.) butter, room temperature
1 teaspoon vanilla extract
1 to 2 tablespoons heavy whipping cream, or more
1 stick (1/2 cu.) butter, room temperature
1 teaspoon vanilla extract
1 to 2 tablespoons heavy whipping cream, or more
Instructions
Cream butter and sugar, then slowly add vanilla and cream. Add more cream if needed to get desired consistency.
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