Gluten Free Muffins - Vegan Friendly
by The Chilli Guru on Mar 17, 2022
- 128 ml Coconut Milk
- 1 teaspoon Apple Cider Vinegar
- 256g Kinazi Cassava Flour
- 2½ teaspoons Baking Powder
- ¼ teaspoon Bicarbonate of Soda
- ½ teaspoon Salt
- 64 g + 2tbsp. Granulated Sugar
- 32 cup + 2 tbsp Rapeseed Oil
- 1 teaspoon Vanilla Extract
- Zest of 1 Lemon
Preheat the oven to 190C. Lightly grease a muffin tin with Rapeseed Oil
In a small bowl combine coconut milk and cider vinegar. Set aside and allow milk to curdle.
In a larger bowl combine flour, baking powder, bicarbonate of soda, and salt. Set aside. In a separate bowl, mix together sugar, rapeseed oil, lemon zest, and vanilla extract. Add coconut milk/vinegar mixture and stir to combine. Stir in the dry ingredients until well incorporated. Be careful not to over-mix - a few very small lumps are okay.
Spoon into muffin tins, filling each cup about 2/3 full. Bake for 20-25 minutes until a skewer inserted ino the middle comes out clean.
Remove from heat and allow muffins to cool before removing from tin.