1 cup Earth Balance Buttery Spread (or any non hydrogenated margarine brand)
3 3/4 cup Bob’s Red Mill GF All Purpose Baking Flour
1 cup Turbanado Sugar (feel free to use your favorite sugar)
2 teaspoons baking powder
2 whole egg replacements (Ener-G)
1/4 cup tofu cream cheese (Tofutti)
1 teaspoon vanilla extract
1. In a large bowl, cream together the margarine and sugar. Stir in the egg replacements and vanilla. Gradually add the flour, baking powder and tofu cream cheese. Place the dough in a bowl, cover and refrigerate at least 4 hours…ideally overnight.
2. Preheat the oven to 350 degrees F. Generously grease a muffin pan.
3. Place a spoonful into each muffin (holder? spot? ;0). Why you ask? Because sometimes…GF products like to spread.
4. Bake for 12 to 14 minutes in the preheated oven, until bottoms and edges just start to get light brown. Let cool before removing and do so gently by lifting the edges with a spoon.
Turbabo is coarser than plain white sugar and it needs to be mixed very well with the margarine. If you are patient you will find that it **magically** becomes nice and smooth. Reason #500 why I love my KitchenAide!