Gluten-Free Coconut Flour Vanilla Muffin Recipe
1 1/2 cup Bette Hagman GF mix (rice, potato starch, tapioca blend)
1/4 cup coconut flour
1/2 cup sugar
2 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 lg egg, beaten
1 cup lowfat vanilla yogurt (or 1 cup plain yogurt with 1 tsp vanilla and confectioners sugar to taste) [DF option: use soy yogurt]
1/4 cup milk [DF option: use rice, almond, hemp or soy milk]
1 tbsp. vanilla
6 tbsp. butter, melted [DF option: use dairy free margarine, shortening, or oil]
Preheat oven to 375 degrees F.
Prepare mini muffin tins, muffin tins, mini bundt cake pans, or mini heart baking tins for a Valentines Day treat by spraying with butter flavored nonstick cooking spray.
Combine dry ingredients in a large bowl. Combine wet ingredients in another bowl. Mix them together, quickly, combining ingredients thoroughly but not over mixing.
Bake for 15-25 minutes (depending on size of tin, with mini muffin tins baking for 12-15 minutes and larger tins baking longer…)
Try subbing some applesauce for the butter next time!
After the first day or two, these are best heated briefly in the microwave. It’s best to slice them AFTER you heat them for the moistest muffin, or even to avoid slicing them.
IF YOU AREN’T GLUTEN FREE, JUST SUBSTITUTE YOUR FAVORITE FLOUR!