Showing posts with label Snickerdoodles. Show all posts
Showing posts with label Snickerdoodles. Show all posts
Snickerdoodle Muffins
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).
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).
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