By Beth Hillson

Gluten-Free, Dairy-Free Spider Web Muffins

MAKES 20 MUFFINS

Haunted by what to serve your little ghost or goblin? These allergy-friendly muffins are moist, delicious and versatile. Unfrosted, they’re tasty for breakfast.

4 cups gluten-free All-Purpose Flour Blend
4 teaspoons baking soda
3 teaspoons baking powder
2 teaspoons salt
1 teaspoon xanthan gum
1 cup coconut oil
1 cup honey
1 cup + 2 tablespoons milk of choice
1 tablespoon pure vanilla extract
3 teaspoons lemon juice
1⅓ cups fresh blueberries

1. Adjust oven rack to the middle position. Preheat oven to 325 degrees. Line 2 standard muffin tins with liners.

2. In a large bowl, whisk together flour blend, baking soda, baking powder, salt and xanthan gum. Add oil, honey, milk, vanilla and lemon juice to the dry ingredients. Stir well until batter is smooth. Gently fold in the blueberries until they are evenly incorporated throughout the batter.

3. Use a ⅓-cup measure to spoon batter into prepared muffin cups. Place muffins in preheated oven to bake for 25 to 28 minutes, rotating the muffin tin after about 15 minutes. To test for doneness, a toothpick inserted in the center of the muffin should come out clean. If tops are browning too quickly, cover them loosely with aluminum foil for last 10 minutes of baking time.

4. Remove from oven when done and cool muffins in the tin for 15 to 20 minutes. Transfer to a wire rack and

cool completely. Before decorating, freeze muffins for at least 1 hour to make them firm.

Each muffin contains 248 calories, 11g total fat, 9g saturated fat, 0g trans fat, 0mg cholesterol, 573mg sodium, 37g carbohydrate, 1g fiber, 1g protein.

Frosting

1 cup (2 sticks) Earth’s Balance
Buttery Non-Dairy Spread or unsalted butter, room temperature
3 cups powdered sugar, divided
1 teaspoon pure vanilla extract
2 tablespoons milk of choice
- Food coloring for web design

1. Using an electric mixer on low speed, cream together buttery spread and 1 cup powdered sugar. Gradually beat in remaining two cups sugar, scraping the bowl frequently.

2. Add vanilla and milk and continue beating on low speed until icing is smooth and creamy.

3. Place ¼ of the icing in a separate bowl. Add food coloring to make black icing (2 drops red, 2 drops blue, 1 drop green).

4. Spread white icing over muffins while they are still frozen. Spoon the black icing into a decorating bag fitted with the smallest opening or use a resealable plastic bag and snip a 1/16th-inch hole in the corner of the bag. Starting in the center, pipe concentric circles of black frosting over the top of each muffin. Use a toothpick or the tip of a sharp knife to draw 6 to 8 lines from the middle of each muffin to the edge, creating a spider web pattern.

Each frosted muffin contains 399 calories, 20g total fat, 13g saturated fat, 0g trans fat, 0mg cholesterol, 670mg sodium, 55g carbohydrate, 1g fiber, 1g protein.

TIP Short on time? Prepare your favorite gluten-free muffin or cupcake mix. Follow frosting directions to create an unforgettable Halloween treat.

Read More on These Topics

• Celiac/Gluten Free
• Casein-Free/Dairy Free
• Breakfast