Gluten Free Dairy Free Apricot Breakfast Muffins

Let's Cook

Ingredients

12 servings

Freezer Containers

Supplies

Directions

In a large bowl, combine gluten free flour and baking soda. Brew earl grey tea in almond milk #1 and allow to steep for 20 minutes. Mix in brewed earl grey tea, vanilla, cinnamon, nutmeg, brown sugar, coconut oil and eggs. Stirring gently to combine. Cut apricots into bite-sized pieces and mix in. Divide batter evenly between lined muffin cups. Bake at 350F for 25 minutes. Be careful not to over bake, as the muffins will become dry. Tops should just be lightly browned. Remove muffins to cooling rack. While muffins are cooling, prepare icing. In a small bowl, whisk together powdered sugar, lemon and almond milk #2. Drizzle over the top of muffins.

Freezing Directions

In a large bowl, combine gluten free flour and baking soda. Brew earl grey tea in almond milk #1 and allow to steep for 20 minutes. Mix in brewed earl grey tea, vanilla, cinnamon, nutmeg, brown sugar, coconut oil and eggs. Stirring gently to combine. Cut apricots into bite sized pieces and mix in. Divide batter evenly between lined muffin cups. Bake at 350F for 25 minutes. Be careful not to over bake, as the muffins will become dry. Tops should just be lightly browned. Remove muffins to cooling rack. While muffins are cooling, prepare icing. In a small bowl, whisk together powdered sugar, lemon and almond milk #2. Drizzle over the top of muffins. Flash Freeze Divide between indicated number of gallon freezer bags, label and freeze.

Serving Day Directions

Reheat in microwave for 30-60 seconds.

Nutritional Information

Not Available

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About This Recipe

Drizzled with homemade icing and boasting hints of Earl Grey tea and vanilla, these Gluten Free Dairy Free Apricot Breakfast Muffins are both delightful and simple to prepare.

Meet The Cook

A mom of five, Lisa has a passion for cooking, and the belief that a strong family begins at the dinner table.  In her spare time, you will often find her behind a camera focusing on her love for photography.

Published:

OAMM Cook Lisa

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