that have come out either tasting like cardboard or able to bounce off the
floor. Baking is a little tricky when
you’re not able to use milk, egg and butter. However, this recipe will not disappoint! I’m eating a muffin now as I type this…and it
is delicious. You won’t even be able to
tell that it’s allergy free.
muffins and then I added raisins and craisins for the last batch. They’re cooling now on my stove, I’ll let you
know how they are by the end of the post.
It’s a pretty basic recipe.
Mix all dry ingredients in a large bowl.
Mix all wet ingredients in a small bowl.
Combine, and fold in apples.
When you combine the wet and dry ingredients you may think you’ve done
something wrong because it seems dry.
Give it a minute and keep stirring and it’ll combine really well. I used a 2 Tablespoon spring scooper to fill
the tins. It’s much easier and cleaner!
the gluten free flour tab on home page
five ingredients. Set aside. In a medium size bowl combine the
egg replacer, pumpkin, oil and lighter bake. Mix wet ingredients into larger
bowl of dry ingredients and mix well. Fold in apples. Scoop mixture into muffin tins using a 2
Tablespoon spring scooper.
comes out clean. I like to split open a
muffin to really check if it’s done.
|Sunsweet Lighter Bake
found in baking aisle with oil
I also thought about adding a vanilla icing
but after eating the muffins I realize they’re sweet enough and no icing is
needed. My allergy child is already on his second
muffin and I just finished a cranberry raisin one, (I think it’s my new favorite) yummy!!!