Gluten Free Sunshine Muffins with Marmalade Frosting and Coconut Crust
Gluten Free Sunshine Muffins with Marmalade Frosting and Coconut Crust
Get this quick and easy gluten-free muffin recipe by Michael Smith from Chef Michael's Kitchen.
  • Difficulty Level Easy
  • Technique Baking
  • Preparation Time 10 minutes
  • Cooking Time 20 minutes
  • Yield 6 servings
  • Gluten Free Flour Mix:
  • 4 cups rice flour
  • 1⅓ cup potato starch
  • ⅔ cup tapioca flour
  • 4 teaspoons xanthan gum
  • For the Muffins:
  • 3 cups of gluten free flour mix
  • 1 tablespoon of baking powder
  • ¼ cup of powdered milk
  • 2 teaspoons of freshly grated nutmeg
  • ½ cup of melted butter
  • 1 cup of brown sugar
  • 1 tablespoon of vanilla
  • 1½ cups of any milk
  • 4 tablespoons of ground flax seed
  • ¾ cup of water
  • ½ cup of dried apricots, chopped
  • ½ cup of sunflower seeds
  • For the Frosting:
  • ½ cup of softened butter
  • 2 cups of confectioner’s sugar
  • ½ cup of orange marmalade
  • The juice and zest of 1 lemon
  • For the Topping:
  • ½ cup of toasted coconut
  1. Preheat your oven to 350°F
  2. Make the gluten free flour by simply whisking together the four ingredients
  1. Make the muffins:
  2. Whisk 3 cups of the gluten-free flour (reserving the rest) with the baking powder, powdered milk and nutmeg
  3. In a separate bowl mix the melted butter and brown sugar
  4. Stir in vanilla and milk. In the blender, puree the flax seed and water until you get a nice frothy mixture
  5. Combine this with the brown sugar mixture, fold in the dry mixture, stirring just to combine, then gently fold in the apricots and seeds
  6. Spoon the batter into a prepared muffin pan, filling each about two-thirds full. Smooth the tops
  7. Bake 20 minutes, until lightly browned
  8. Meanwhile in a small bowl, whip together all the frosting ingredients then spread on the slightly cooled muffins
  9. Sprinkle with toasted coconut, serve and share

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