Golden Gluten-Free Apricot-Walnut Muffins

 

MAKES 10-11

2/3 cup soy milk

1 teaspoon apple cider vinegar

2/3 cup combined Smuckers' Simply Fruit apricot jam & agave nectar (1/2 c jam, then the remainder with agave)

1/3 cup safflower or canola oil

2 teaspoons vanilla extract

1 1/3 cup Arrowhead Gluten Free all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

Pinch of fine sea salt

1/2 cup chopped walnuts

Preheat the oven to 325 degrees.

Line a 12-cup muffin tin with paper liners or spray tin with oil.

Combine the milk and vinegar in a medium bowl, and set aside for at least 5 minutes or until it bubbles a little. If it doesn’t bubble, keep stirring the mixture until it does.

Add agave nectar, oil, and vanilla and stir.

In a separate bowl, combine the flour, baking powder, baking soda, and salt. Add the wet ingredients to the dry, mixing until no lumps remain.

Add walnuts & stir.

Pour the batter into the prepared muffin tin, and bake for 18 to 22 minutes - should be golden color. 

Cool the cupcakes in the pan for 10 to 15 minutes, then cool completely on a baking rack before eating.

*I adapted Alicia Silverstone's Kind Diet wheat cupcakes to create gluten-free apricot muffins.

**Even though the Arrowhead Mills includes a rising agent, I still kept the baking powder & soda measurements the same.

Yummy!

From Eden's Kitchen

Blueberry Muffins - yummy!

Here's a pic of the muffins Eden made on her shelf - before she went shopping (I'll show you a pic after she's done shopping later - she does have the gift of finding food items I never knew existed!).

I asked if I could share the recipe with you, so here it is:

She tweaked this "really simple" Cranberry Muffin recipe found in Cooking with the Right Side of the Brain: Creative Vegetarian Cooking by author Vicki Rae Chelf to create a very tasty & moist vegan  muffin.  

1 1/2 c whole wheat pastry flour

3 t baking powder

1/2 cup real maple syrup

2 T oil (we use safflower)

Energ Egg Replacer for 2 eggs (3 t replacer + 4 T water) (I've been using this brand for decades.)

1/4 c Whole Soy & Co Lemon Yogurt (We were out of almond milk so she got creative.)

1 t real vanilla

1 1/2 t cinnamon (Eden added this ingredient.) 

1 c frozen organic blueberries (She told me she didn't even let it thaw.)

Yield: 9 nice-sized muffins

Time: 25 minutes

1. Sift together flour, baking powder & cinnamon.

2. In a separate bowl, whisk together maple syrup, oil, egg replacer mixture, yogurt (or milk) & vanilla.

3. Stir dry ingredients into liquid ingredients. Beat enough to blend well, but don't over-beat. 

4. Fold in blueberries.

5. Spoon mixture into well-oiled muffin tins.

6. Bake at 350 degrees for 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean. 

7 Enjoy!

*Special note - Eden is an amazing cook & raw-food preparer - she has blended her love of organic whole foods with her artistic flair to create some of the best-tasting & best-looking treats & meals we've created in our home.