Coconut Pineapple Muffins

3/4 c. sorghum flour
1/2 c. coconut flour
1/2 c. potato starch
1/4 c. tapioca starch
1 tsp. xanthan gum
1 Tb. baking powder
3/4 tsp. salt
1/3 c. sugar

1/4 c. oil
2 large eggs
1 tsp. vanilla extract
3/4 c. pineapple juice
1/2 c. coconut milk
1/2 c. canned crushed pineapple
1/2 c. coconut (I use sweetened)

Preheat the oven to 375° F.

Strain a can a crushed pineapple, reserving the juice. If you don’t get 3/4 cup juice, you can use extra coconut milk. Save the pineapple that is not used for another purpose.

In a large bowl combine the dry ingredients by whisking them together.

In a smaller bowl, combine the oil, eggs, vanilla, pineapple juice, and coconut milk, beating with a fork until the eggs are mixed in with the liquid.

Pour the liquid ingredients into the dry ingredients and mix together with a spatula until all the flour is moistened. Stir in the crushed pineapple and coconut.

Spoon into a greased muffin tin.

Bake at 375° for 20-25 minutes until a toothpick inserted in the center comes out clean.

Cool for a few minutes in the pan, then transfer to a wire rack to finish cooling.

Makes 12 muffins.


Recipe from www.glutenfreehomemaker.com

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