G l u t e n F r e e V e g a n C i n n a m o n Mu f f i n s a n d V e g e t a r i a n O ra n g e S p i c e d C u p c a k e s Ingredients:
FOR MUFFIN
- 3 tbsp. Olive Oil (pure) - ⅓ cup Z Sweet (not artificial) or Brown Sugar (light) - 2 small Organic no-sugar added apple sauce cups - ¼ Cup Tofu - 2 tbsp Flaxseed (omega fats great for hair and skin) - 1 pure Vanilla Bean (organic) - 2 tbsp Apple Cider Vinegar - ⅓ cup Coconut Flour (organic) - 1 ½ cup All Purpose Gluten Free Flour
- 2 tbsp Cinnamon - 2 tsp Nutmeg - 1 tsp Ginger Powder - 1 tsp Baking Powder - 1 tsp Baking Soda - ½ tsp Fine Sea Salt - Purified Water (¼ cup at a time) or Vanilla Almond Milk
Ingredients:
FOR CUPCAKE
- 1 tub Mascarpone Cheese VEGAN sub Zen Soy Vanilla Pudding - 2 Florida Oranges Method:
-1 -1 -1 -3
tsp tsp tsp tsp
Ginger Powder Cardamom Nutmeg Z-Sweet, Brown Sugar or Agave
Mix all dry ingredients into a bowl. Whisk together. In another bowl, mix all the wet ingredients and whisk together. Slowly incorporate all of the dry mixture into wet bowl. Add Âź cup of water or almond milk until mixture has a smooth texture. Line a muffin tin with cupcake papers and spray with cooking oil. Fill cups a little over half fill. Bake at 350 - minis for 7-10 m in and full size for 15-18 min Cupcakey Twist: Add the zest of 2 Oranges, the juice of one and spices to the Mascarpone Cheese. Mix and use this to frost muffins into cupcakes.