Gluten Free Cran Coconut Muffins
- Ready In:
- 30mins
- Ingredients:
- 14
- Yields:
-
20 muffins
ingredients
- 1 1⁄2 cups sorghum flour
- 1 1⁄2 cups rice flour
- 1 1⁄2 tablespoons baking powder
- 1⁄2 teaspoon allspice
- 1 teaspoon salt
- 3⁄4 cup vegetable oil
- 1⁄2 cup maple syrup
- 1 tablespoon egg substitute
- 6 tablespoons rice milk
- 1⁄2 cup tofutti sour cream
- 3⁄4 cup coconut
- 1⁄2 cup canned cranberries
- 1 tablespoonorange, zest
- 1 teaspoon vanilla
directions
- Place paper cups into muffin tins and preheat oven to 350*.
- Place all of the dry ingredients into a large bowl and stir until combined and make a well in the center.
- In a smaller bowl, mix all of the wet ingredients until combined.
- Pour the wet ingredients into the well of the dry ingredients.
- Fold these ingredients together until combined.
- Fill muffin cups 2/3 full and bake in preheated oven for 25 minutes.
- Test with a toothpick, muffins are done when toothpick comes out clean.
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RECIPE SUBMITTED BY
Currently enrolled at the University of Alaska Anchorage studying Biology and Chemistry while trying to support myself and my lifestyle by working as a baker and breakfast cook at a local cafe, and I also am a licensed personal chef. Food is my passion and I enjoy working the fast paced restaurant gigs but appreciate the slow meticulous attention to details involved with baking. My favorite biological organism is the yeast cell, which would make my favorite beverage, beer. Home-brewing has been a hobby of mine for only the past few years, but I will waste a beautiful Alaska day brewing a fresh batch anytime.