Gluten Free and Allergy Friendly Strawberry Jam Muffins
Ingredients:
- 1 cup Bob’s Red Mill All Purpose Gluten Free Flour Blend
(use a spoon to fill measuring cup, then level off) - 1/3 cup coconut sugar
- 2 tsp. baking powder
- ¾ tsp. xanthan gum
- ½ tsp. baking soda
- 3 tsp. Ener-G Egg Replacer mixed with 4 T. warm water
(equivalent to 2 eggs) - ½ cup plain coconut milk yogurt (or plain cow’s milk yogurt
if tolerated) - ¼ cup + 2 T. reduced sugar strawberry jam
Directions:
- Preheat oven to 400 degrees F.
- In large bowl combine flour, sugar, baking powder, xanthan gum, and baking soda. Whisk well.
- In a small bowl combine the egg replacer with water and whisk until frothy.
- Add yogurt and jam together in a bowl.
- Take egg replacer and yogurt and jam mixture and pour into dry ingredients. Stir until combined.
- Place batter into 12 muffin tins lined with paper baking cups.
- Bake for 10-12 minutes.