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ORANGE CINNAMON ROLL MUFFINS

INGREDIENTS

  1. 2 cups gluten-free 1-to-1 baking flour
  2. ¼ cup sugar
  3. 1 teaspoon baking powder
  4. ½ teaspoon salt
  5. ¼ cup vegan butter
  6. ½ cup non-dairy milk
  7. 1 teaspoon vanilla extract
  8. 2 eggs or vegan egg replacer
FILLING INGREDIENTS
  1. 3 tablespoons fresh squeezed Limoneira navel orange juice
  2. 1 tablespoon Limoneira navel orange zest
  3. 1 teaspoon tapioca powder
  4. 2 tablespoons real maple syrup
  5. ½ cup dried cherries
  6. ½ cup coconut brown sugar
  7. ½ teaspoon ginger powder
  8. 1 teaspoon cinnamon
MUFFIN FROSTING INGREDIENTS
  1. 1 cup powdered sugar
  2. 2 tablespoons non-dairy milk
  3. ¼ cup non-dairy cream cheese
INSTRUCTIONS
  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a large bowl, mix together flour, sugar, baking powder and salt. Add in butter and mix to combine.
  3. Add in vanilla extract, milk and eggs. Whisk to form dough. Shape into ball and set aside.
  4. In a small bowl, add orange juice and tapioca powder. Stir to combine.
  5. Add in orange zest and maple syrup.
  6. In a medium bowl, mix brown sugar, ginger powder and cinnamon.
  7. Add the orange juice mixture into the sugar mixture. Combine to form paste.
  8. Flour dough and roll out using rolling pin between two pieces of parchment paper.
  9. Add sugar paste on top of muffin dough and top with cherries.
  10. Roll dough slowly starting from the bottom. Cut into nine slices.
  11. Add muffin slices into greased muffin tin.
  12. Bake for 25 minutes.
  13. While muffins are cooling, add powdered sugar into a large bowl. Mix in non-dairy milk and cream cheese to form icing.
  14. Dip muffins into icing, top with orange zest and enjoy!

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