While I definitely have to go without dairy for the rest of my life, excluding gluten from my diet is still not an entirely firm decision (although I have been doing my best to eat gluten-free). Of course, right before I was asked to omit gluten, I had just replenished my pantry with a 12 pound bag of regular wheat flour from Costco. 🤦🏻♀️
Anyway, after not having gluten for two months, I decided that occasionally having gluten (at least until I finish my giant bag of flour) wouldn’t kill me (I hope not) and I really, really miss baking with regular wheat flour and seeing the baked goods rise and puff up so beautifully, lol. So, these muffins are dairy-free but NOT gluten-free, taste so deliciously awesome, and are so easy to make! Happy Baking!
Slightly adapted from the Lemon Raspberry Jumbo Muffins recipe in the Taste of Home Best of Country Breads cookbook
2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs, beaten
1 cup So Delicious Vanilla Coconut Milk Yogurt
1/2 cup vegetable oil
1/2 teaspoon Fiori di Sicilia extract (from King Arthur Baking)
1 cup fresh blackberries
Preheat oven to 400F. Line a jumbo 6 cup muffin pan with large baking cups and set aside until needed. In a large bowl, whisk together flour, sugar, baking powder, and salt until combined. Make a well and add eggs, yogurt, oil, and Fiori di Sicilia. Stir/mix all ingredients together until just moistened. Fold in blackberries. Divide batter evenly between the muffin cups and bake for 23 to 25 minutes or until a skewer inserted comes out clean. Cool for 5 minutes in pan, then remove muffins to a cooling rack to cool completely (or if you can’t wait, serve warm). Enjoy.