The Ninja Baker’s Gluten Free Breakfast Cupcake

This recipe was not tested by Bob’s Red Mill. Gluten Free, Lactose Free.

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Servings 10people
Prep Time 0minutes
Cook Time 30minutes
Submitted By Kim Watkinson from The Ninja Baker
This recipe was not tested by Bob's Red Mill. Gluten Free, Lactose Free.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 10people
Prep Time 0minutes
Cook Time 30minutes
Submitted By Kim Watkinson from The Ninja Baker
This recipe was not tested by Bob's Red Mill. Gluten Free, Lactose Free.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
Cupcakes
  1. Preheat the oven to 350°F.
  2. Cream margarine and sugar. Add the egg, vanilla and sour cream. Mix thoroughly.
  3. Sift all of the dry ingredients into a large bowl. Gradually add to the margarine, sugar, sour cream mixture.
  4. Scooping with a smallish ice cream scoop fill the cupcake cases about half full. Sprinkle the sugar, cinnamon, pumpkin pie spice and walnut mixture on top. Cover with another small scoop. Sprinkle again. Garnish with a lovely walnut half.
  5. Pop them into the oven and bake for 30 minutes. Use the clean knife method to determine if done.



    Makes 10 servings.
Filling and Topping
  1. Combine all.
Products Used in this Recipe
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