These super yummy muffins are great for anyone who has dairy, egg or gluten allergies.
2 cups sorghum flour
2 cups GF mix (see below)
4 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
2 Tbsp lemon juice
2/3 cup oil
2 tsp vanilla
2 cups coconut milk or other milk alternative*
1 cup dark brown sugar
Preheat oven to 400F. Grease 2 muffin pans (24 muffins total).
Mix flours, baking powder/soda, and cinnamon in a bowl. In a separate bowl, combine remaining ingredients. Add wet to dry, and stir gently.
Spoon into muffin pans, and bake for 18-22 minutes. Allow to cool for about 5 minutes so structure can set, then gently remove from pan and allow to cool thoroughly. These are good both still warm and at room temperature.
For GF flour mix, I used 1/2 cup each rice flour, rice protein powder, tapioca starch, and potato starch. If you are not using protein powder, add 4 tsp. xanthan gum to help hold these together.
If not avoiding wheat, use 4 cups of all-purpose wheat flour.
* Any alternative milk can be used; coconut helps give it a richer taste/texture. This is the refrigerated coconut based milk alternative, not canned coconut milk. The original recipe this is based on calls for unflavored or vanilla soy milk.