Its been wayyyyy too long since my last post… I am not proud of it. No I am not… I have no excuse either….. Is laziness an excuse?!?? It is right!?….Let’s just say it is:-)… Anyway! I bet you’ll all forgive me (and maybe i’ll forgive myself), when you put your teeth into these moist, refreshing grapefruit muffins….:-)
Vegan Gluten Free Grapefruit Muffins
4 large muffins
- 1/2 large red grapefruit
- 3 Tbs agave
- 1 1/2 cup (225 g) brown rice flour
- 1 1/4 cup (130 g) almond flour/meal
- 1/4 tsp salt
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp xanthan gum
- 1 tsp ground cinnamon
- 2 tsp ground ginger
- 1/2 cup (145 g) agave
- 1/2 cup (110 g) rice milk
- 2 tsp vanilla extract
- 1/2 cup (90 g) coconut oil, melted
Turn the oven to 350. Prepare a muffin pan with nonstick spray.
With a small sharp parring knife, scoop/cut out all the meat from the grapefruit.
In a small pot, bring the grapefruit, a bit of the juice and the 3 Tbs agave to a boil. Let it simmer for about 15 min, stirring once in a while, till all the liquid has evaporated and the mixture has thickened. Let cool slightly.
In a medium bowl, mix all the dry ingredients. In another medium bowl, mix all the wet.
Mix the wet into the dry with a wooden spoon or spatula, till everything is incorporated. The batter will be quite stiff.
With a spoon or ice cream scoop, fill the muffin tins 3/4 of the way. Put a teaspoon of the grapefruit jam on top of each muffin, and use a knife to lightly swirl the jam into the top part of the muffin. Kinda just lightly turn the dough over once.
Bake in the middle of the oven for about 20-22 min. Cool on rack.
