Strawberry Jam Muffins Recipe

Strawberry Jam Muffins Recipe

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

Method:

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.