Orange Raspberry Blueberry Muffins

Bella

Orange Raspberry Blueberry Muffins
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gluten free vegan orange raspberry blueberry muffings
Orange Raspberry Blueberry Muffins… gluten free, vegan, pillowy soft, and good!

So I was in sears in California one day and read a screen t-shirt that was soooo hilarious to me that I took a picture with it (sorry wont post it here)!

It said (and I quote), “Muffins are just ugly cupcakes”. It had a picture of this beautifully conceited cupcake staring down its low-esteemed muffin companion.

I know – pretty mean – but I had to laugh!

Now of course, I view it the other way around – the more positive view – “Cupcakes are just pretty muffins”, but that is neither here nor there.

And this has nothing to do with the recipe, but it is my little soapbox today – silly soapbox. I mean, who said that muffins had to be cute, so long as they taste delicious. And these do!

…attempting to awkwardly tie this in…

Truly these muffins are amazingness! The zesty citrus essence emitting out of these berry delectable muffins is so great a compliment that it is almost amazing.

Enjoy this recipe. These can be served for breakfast, snack, or dessert.

ORANGE RASPBERRY BLUEBERRY MUFFINS


PREP TIME
10 mins
COOK TIME
40 mins
TOTAL TIME
50 mins

©Sweet n’ Savory Life
Author: Bella
Recipe type: Breakfast/Dessert
Serves: 6 Large Muffins


INGREDIENTS
Dry Ingredient Bowl:
1-3/4 cup gluten free all purpose flour
½ tsp guar gum
3 tsp double acting baking powder
1 tbsp milled flax
1 tsp cinnamon
¼ tsp celtic sea salt
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Wet Ingredient Bowl:
1 cup + 2 tbsp cane sugar
2-1/2 tbsp Ener-G egg replacer + ¼ cup rice milk
1 cup orange juice
1-2 tsp orange zest
4 tbsp Earth Balance soy free buttery spread, melted
½ ripe banana, mashed
_
Add-in:
½ cup frozen blueberries
⅓ cup frozen raspberries


INSTRUCTIONS
Preheat the oven to 350 degrees Fahrenheit.
In a large mixing bowl, whisk all dry ingredients together.
In a second bowl, mix all wet ingredients together.
Next, combine the wet ingredients with the dry, and then fold in the berries. Avoid over mixing.
Finally, oil a 6-sectioned large silicon muffin pan, and scoop the batter evenly into each section – this batter should fill each section to the top for large muffins!
Place muffins in the oven to bake for 35-45 minutes, or until browned. Use a toothpick to test readiness as well.
Remove from the oven, and allow the muffins to cool before removing them from pan.

Now that your muffins are done, do you know the best thing? They freeze well and are so fluffy!
~Bella

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