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Categories:
sorghum flour rice flour baking powder allspice salt vegetable oil maple syrup egg substitute rice milk sour cream coconut cranberries vanilla
Viewed: 36 - Published at: 4 years agoIngredients
- 1 12 cups sorghum flour
- 1 12 cups rice flour
- 1 12 tablespoons baking powder
- 12 teaspoon allspice
- 1 teaspoon salt
- 34 cup vegetable oil
- 12 cup maple syrup
- 1 tablespoon egg substitute
- 6 tablespoons rice milk
- 12 cup tofutti sour cream
- 34 cup coconut
- 12 cup canned cranberries
- 1 teaspoon vanilla
Method
- Place paper cups into muffin tins and preheat oven to 350*.
- Place all of the dry ingredients into a large bowl and stir until combined and make a well in the center.
- In a smaller bowl, mix all of the wet ingredients until combined.
- Pour the wet ingredients into the well of the dry ingredients.
- Fold these ingredients together until combined.
- Fill muffin cups 2/3 full and bake in preheated oven for 25 minutes.
- Test with a toothpick, muffins are done when toothpick comes out clean.
