G l u t en F re e V e g a n Cinn a mon Mu f f in s a n d V e g e t a r ia n O ra n g e S p ic e d C u p c a k e s

Ingredients:FOR MUFFIN

- 3 tbsp. Olive Oil (pure)-⅓ cup Z Sweet (not artificial) or Brown Sugar (light)

- 2 small Organic no-sugar added apple sauce cups

-¼ Cup Tofu- 2 tbsp Flaxseed (omega fats great for hair and skin)

- 1 pure Vanilla Bean (organic)- 2 tbsp Apple Cider Vinegar-⅓ cup Coconut Flour (organic)- 1 ½ cup All Purpose Gluten Free Flour

- 2 tbsp Cinnamon- 2 tsp Nutmeg- 1 tsp Ginger Powder- 1 tsp Baking Powder- 1 tsp Baking Soda-½ tsp Fine Sea Salt- Purified Water (¼ cup at a time) or Vanilla Almond Milk

Ingredients:FOR CUPCAKE

- 1 tub Mascarpone Cheese VEGAN sub Zen Soy Vanilla Pudding

- 2 Florida Oranges

- 1 tsp Ginger Powder- 1 tsp Cardamom- 1 tsp Nutmeg- 3 tsp Z-Sweet, Brown Sugar or Agave

Cupcakey Twist:

Add the zest of 2 Oranges, the juice of one and spices to the Mascarpone Cheese. Mix and use this to frost muffins into cupcakes.

Method:

Mix all dry ingredients into a bowl. Whisk together. In another bowl, mix all the wet ingredients and whisk together. Slowly incorporate all of the dry mixture into wet bowl. Add ¼ cup of water or almond milk until mixture has a smooth texture. Line a muffin tin with cupcake papers and spray with cooking oil. Fill cups a little over half fill. Bake at 350 - minis for 7-10 m in and full size for 15-18 min