This recipe comes to us from Leta.
½ cup sugar
2 tablespoons Crisco Butter Flavored Margarine
1 tablespoon coconut extract
Beat together until creamy.
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.