LIVING FREE HEALTH AND LIFE

Gluten Free and Allergy Friendly Strawberry Jam Muffins

• 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

1. Preheat oven to 400 degrees F.
2. In large bowl combine flour, sugar, baking powder, xanthan gum, and baking soda.  Whisk well.
3. In a small bowl combine the egg replacer with water and whisk until frothy.
4. Add yogurt and jam together in a bowl.
5. Take egg replacer and yogurt and jam mixture and pour into dry ingredients.  Stir until combined.
6. Place batter into 12 muffin tins lined with paper baking cups.
7. Bake for 10-12 minutes.