Soft & Fluffy Vanilla Muffins

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These Soft & Fluffy Vanilla Muffins have sky high domes while being light and airy! These buttery treats don't need a mixer, are gluten free, nut free, eggless and are easily vegan with a few tweaks!

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In a large bowl, whisk together the gluten free flour, granulated sugar, baking powder, baking soda and salt until combined. Set aside.

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In a large bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.

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Into the cornstarch water, add the milk, vegetable oil and vanilla; whisk to combine.

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Using a whisk, slowly mix the liquid ingredients into the dry until just combined. If it gets too thick, switch to a spatula.

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Using an ice cream scoop, fill the muffin cups to the top. Smooth the batter with the back of the spoon or a small knife.

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Bake in the center rack of the 375 degree oven for 24 minutes until the muffins are risen and springy when carefully touched.

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When the muffins are out of the oven, let them cool in the pan for about 5-10 minutes. Lastly, remove them from the pan using a small spatula and let cool on a wire cooling rack.

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Get the complete recipe via the link below!

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