BEST GLUTEN-FREE, SUGAR-FREE, DAIRY-FREE MUFFINS
Pre-allergies, my favorite berry cookbook was the Northwest Berry Cookbook by Kathleen Desmond Stang. This recipe is a gluten-free, sugar-free, dairy-free version of the BEST muffins ever inspired by Stang but eliminating many of the allergens....
Provided by alisaundre_8259944
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Preheat oven to 350.
- Line 12 muffin cups with paper liners or oil.
- Combine flour, cornmeal, Xylitol, baking powder, baking soda, salt, and lemon zest. Set aside.
- Combine (1T) xylitol sugar substitute and (1t) cinnamon for topping and set aside in a small dish.
- Combine coconut cream, almond milk, and lemon juice. (The combined total should be about 3/4 cup of liquid.)
- Add eggs and Earth Balance and stir.
- Add the dry ingredients until just combined.
- Fold in the berries.
- Divide batter evenly into the muffin tins.
- Sprinkle cinnamon and xylitol sugar substitute on top.
- Bake for 20-25 minutes or until the muffins are brown on top and firm to the touch.
Nutrition Facts : Calories 87.7, Fat 2.6, SaturatedFat 1.6, Cholesterol 31, Sodium 128.1, Carbohydrate 14.6, Fiber 1.2, Sugar 4.5, Protein 2.2
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