Rosemary & Marble

Y'all have to try these. They aren't hard to make and they are Top-8-Allergen-Free! That means they are gluten-free and vegan too! Woot! I had to make a quick allergen-friendly cupcake batch for a school event and I was really just throwing it together working from an old recipe, but these turned out fantastic so I had to share. Don't you love when that happens? You're in a hurry, it's late at night, so exhausted you can barely see straight and you're sure it will be a disaster, Then, the baking fairy smiles on you and poof! Delicious allergen-friendly muffins!

The recipe:

Ingredients:

Muffins:

1 1/2 c. gluten-free flour blend (I use Bob's Red Mill)

3/4 c white sugar

1/2 t. salt

2 t. baking powder

1/3 c. vegetable oil (you can swap for unsweetened applesauce. I'm also going to try coconut oil next time I make these)

1/3 c. pumpkin puree (this is your egg substitute - feel free to try half a mashed banana or Egg Replacer equivalent for 1 egg)

1/3 c. coconut milk (I'm sure any non-dairy milk substitute would work!)

1 c. fresh blueberries

Crumb topping:

1/2 c. brown sugar

1/3 c. gluten-free flour mix

1/4 c soy-free vegan butter, cubed

1 1/2 t. ground cinnamon

Instructions:

1. Preheat oven to 400 degrees F (200 degrees C) Prepare muffin pan by greasing cups, or use paper liners. Note: I recommend the paper liners to help them hold together better.

2. Combine dry ingredients (1 1/2 c. flour, 3/4 c. sugar, salt and baking powder)

3. Lightly whisk oil, pumpkin pure and coconut milk. Then add to dry ingredients. Mix until just combined.

4. Fold in 1 c. blueberries. If using frozen, lightly dust thawed frozen blueberries with gluten-free flour blend to prevent berries from bleeding and turning batter blue.

5. Make crumb topping: Mix together 1/2 c. brown sugar, 1/3 c. gluten-free flour blend, 1/4 c. soy-free vegan butter and 1 1/2 t. cinnamon. Mix with fork until a crumbly mixture forms.

6. Spoon batter into prepared muffin cups nearly to top. Sprinkle with crumb topping.

7. Bake for 20-25 minutes in the preheated oven or until tester comes out clean.

8., Let cool for 5-10 minutes and remove promptly to a cooling rack or eat warm!