Gluten Free Dairy Free Raspberry Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup Gluten Free Garbanzo and Fava Flour2/3 cup Potato Starch2/3 cup Tapioca Flour1 teaspoon Unflavored Gelatin Powder1 teaspoon Xanthan Gum2-½ teaspoons Baking Powder½ cup Sugar1 teaspoon Sea Salt1 cup DariFree Milk2 Tablespoons Olive Oil2 Tablespoons Applesauce, unsweetened1 tablespoon Egg replacer1 teaspoon Vanilla1 tablespoon Freshly Grated Lemon Peel1 cup Fresh or Frozen Raspberries2 tablespoons Powdered Sugar2 tablespoons Fresh Lemon Juice
Preheat oven to 400F. Coat standard 12-cup muffin tin (2" diameter base, 1-1/4" deep) with cooking spray or use paper muffin liners, set aside.
Stir together flours, gelatin powder, xanthan gum, baking powder, sugar (if using honey, add with liquid ingredients) and salt in large bowl. Make well in center.
In a small bowl, whisk together milk, oil, eggs, vanilla extract, and lemon peel. Pour into well of flour mixture. Stir just until ingredients are moistened. Gently fold in blueberries. Batter will be very soft. Spoon batter into muffin tins.
Bake for approximately 25 minutes, or until tops of muffins are lightly browned.
Remove from oven.
Number of Servings: 12
Recipe submitted by SparkPeople user IAMDIOSA.
Stir together flours, gelatin powder, xanthan gum, baking powder, sugar (if using honey, add with liquid ingredients) and salt in large bowl. Make well in center.
In a small bowl, whisk together milk, oil, eggs, vanilla extract, and lemon peel. Pour into well of flour mixture. Stir just until ingredients are moistened. Gently fold in blueberries. Batter will be very soft. Spoon batter into muffin tins.
Bake for approximately 25 minutes, or until tops of muffins are lightly browned.
Remove from oven.
Number of Servings: 12
Recipe submitted by SparkPeople user IAMDIOSA.
Nutritional Info Amount Per Serving
- Calories: 156.4
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 309.9 mg
- Total Carbs: 31.4 g
- Dietary Fiber: 3.0 g
- Protein: 2.3 g
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