I have the challenge of feeding a toddler on a gluten free, soy free, dairy free, egg free, beef free diet. Today I took out all of the flours, glanced at a basic muffin recipe to see what basic ingredients it had. I then begin the experiment...
Preheat oven to 400 degrees.
Put cupcake liners in the muffin pan.
Put 1-1/2 tsp egg replacer powder and 2 tbs warm water into a mixing bowl. Beat them together until they are not lumpy.
Mix in 1 cup vanilla hemp milk and 1/4 cup safflower oil.
Mix in 1 cup sorghum flour, 1 cup tapioca flour, 1/2 cup organic sugar (evaporated cane juice), 3 tsp baking power, and 1/2 tsp salt, just until moist.
The mixture should be a little lumpy.
Gently mix in 1/2 cup freeze dried strawberries.
Pour batter into the pan.
Bake them for about 28 minutes. They do not rise too much and they will be golden brown on top.
They were delicious. J ate 3 of them in 10 minutes. He is very selective, but he shoved the whole cupcake, one at a time in his mouth. So we named them Strawberry Muffulls.
*oh and just to let you know, you can substitute any of the ingredients but the results may vary
*let me know if you have any questions about any of the ingredients