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    Scott Adams

    Coconut Muffins (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Leta.

    Ingredients:
    ½ cup sugar
    2 tablespoons Crisco Butter Flavored Margarine
    1 egg
    1 tablespoon coconut extract



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    Beat together until creamy.

    Dry Ingredients:
    ½ teaspoon baking powder
    ½ teaspoon xanthan gum
    Pinch of salt
    ¾ cup gluten-free flour blend
    ¼ cup Dari-Free milk or Vanilla Soy milk

    Mix dry ingredients into the wet ones, and stir in a small hand full Angel Flake coconut. Pour into cupcake pan with paper cups. Makes 6 muffins in paper cupcake paper cups.

    Bake at 350F for 21 minutes.

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  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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