Citrus Muffin with Cream. My little girl always seems to love those mini cupcakes at the bakery or when we go grocery shopping. Therefore, this morning she asked me to make some. The funny thing with my son, he seems to only eat the cream on top. I know my daughter use to do, so this time I am going to make a citrus muffin rather than a cupcake. Then, I’ll add cream on top.
Citrus Muffin with Cream
Ingredient:
1/4 water
1/4 cup coconut oil
2/3 cup almond milk
2 tbsp orange zest
8 tbsp maple syrup
1 tsp vanilla extract
2 tsp baking powder
1 1/4 cup of gluten-free flour
1/4 tsp baking soda
pinch of salt
Instructions:
- First, preheat the oven 350 degrees F.
- With a small bowl, scoop coconut oil into the bowl and place it in the microwave to warm it up.
- Secondly, add in water and then milk. Stir.
- Following, add the ingredients orange zest, maple syrup, vanilla extract, and salt.
- At this time, add gluten-free flour, baking powder, and baking soda. Whisk.
- Finally, scoop the batter into muffin tins. Bake 15 – 20 minutes.
- Once done, let it cool.
Whip cream
Ingredient:
1-pint heavy whip cream
1/2 cup powder sugar
1 tsp vanilla extract
Instructions:
- Start by refrigerating the bowl to use to make whip cream.
- After 30 minutes – 1 hour, add whip cream, powder sugar, and vanilla extract into the bowl. Whisk with an electric mixer until the liquids turn to cream. Therefore, start with slow speed then work towards to the higher speed.
- Finally, the peak should be slowly formed.
Tips to Make Muffin
For natural sweetness, do use coconut sugar. And, for tastier baked goods do let the batter rest and cover for 30 minutes. Also, baked goods will soften. Another thing, the item will be fluffier. On the other hand, if the baking gluten-free loaf is baked past the given bake time. This removes the mushiness and grittiness from the loaf.
Do try the Citrus Muffin with Cream. If you enjoy homemade food, do try granola mix recipe. I love to try new gluten-free recipes like a blueberry muffin.