Gluten free vanilla cinnamon muffins

I decided to adapt my last recipe into a gluten free recipe and found a recipe to help guide me in the right direction. Carol from the website of Ditch the Wheat had this nice recipe with some whipped to a peak egg whites. I love making egg whites ....so I decided to try it out, only I didn't have coconut flour or coconut oil, so I just substituted gluten free all purpose flour and vegetable oil instead.


Gluten Free Vanilla Cinnamon Muffins


Ingredients
2 eggs, separated
1tbsp honey
2 tbsp vegetable oil
1 tsp vanilla extract
1 tsp cinnamon
dash of salt
2 tbsp sifted gluten free flour
¼ tsp baking powder


Preheat oven to 350 F.
In a bowl combine egg whites and honey ... Whip the egg whites until you form stiff peaks. (Egg white whipped are the key to the puffy top).
In a separate bowl combine egg yolks, oil, vanilla, cinnamon and salt until mixed.
Add the sifted flour and baking powder to the egg yolk mixture.
Mix until smooth.
Slowly add the egg yolk mixture to the whipped egg whites. Mix until well combined.
Fill cupcake liners to the top.
Bake for 15 – 20 minutes until the tops are firm to the touch and a tooth pick can be inserted and come out dry.

Make 12 to 18 mini muffins or 3 regular sized muffins.




So this came out a little bland, so I made another batch, but this time added a tablespoon of pure sugar cane sugar to the egg whites as I whipped them.
I also changed my vegetable oil to extra virgin olive oil.