1 1/4 cups Bob’s Red Mill Gluten Free all-purpose flour
1 cups Bob’s Red Mill Gluten Free almond flour
2 teaspoons aluminum free baking powder (Rumford is a good brand)
3/4 teaspoons zantham gum
1/4 teaspoons finely ground sea salt
1/2 cups organic sugar
2free range eggs
3/4 cups coconut milk
2 tablespoons olive oil
1/4 teaspoons almond extract
4 ounces can mandarin oranges drained
1/2 cups organic sugar, put in a shallow bowl
Shonda's Mandarin Orange Muffins Directions
Mix the dry ingredients together in a mixing bowl, then mix the wet ingredients in a large measuring cup.
Add drained mandarin oranges into flour mixture and toss to coat segments. Pour the wet ingredients into the dry ingredients, stirring until just combined.
Portion out into a greased muffin tin. Bake at 350° for about 20 minutes, or until golden.
After they have cooled slightly, take the muffins out of their tins, and dip tops in the sugar, just to make them even more delicious! Alternative Topping: Dip cooled muffins in a glaze mixture of 1/2 c. fresh squeezed orange juice (or lemon) and ¼ c. sugar