Apricot Cornmeal Muffins

• 1 cup vanilla vegan yogurt
• 2/3 cup rice milk
• 1 tablespoon freshly squeezed lemon juice
• 1 cup granulated sugar, plus 2 teaspoons for sprinkling
• 1/2 cup dairy-free, soy-free vegetable shortening
• 1 tablespoon Ener-G egg replacer mixed with 1/4 cup rice milk
• 2 teaspoons pure vanilla extract
• 2 1/4 cups Basic Gluten-Free Flour Mix (page 19)
• 3/4 cup fine cornmeal
• 3/4 teaspoon xanthan gum
• 1 1/2 teaspoons double-acting baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 cup diced apricots (they should be ripe, but still firm enough to cube into centimetersized chunks)

1. Preheat the oven to 350F.
2. Line a muffin pan with 12 muffin liners.
3. In a bowl, combine the yogurt, rice milk, and lemon juice and set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, combine 1 cup of the sugar, the shortening, and the egg replacer, mixing on medium speed for 20 seconds.
5. Add the rice milk mixture and the vanilla.
6. Mix for 20 seconds.
7. In a separate bowl, combine the flour mix, cornmeal, xanthan gum, baking powder, baking soda, and salt.
8. Add the dry ingredients to the wet and mix on low speed until just combined, about 20 seconds.
9. Turn off the mixer and fold in the apricots.
10. Fill the liners with batter.
11. They will be heaping.
12. Smooth the tops slightly with a knife.
13. Sprinkle the tops of the muffins with the remaining 2 teaspoons sugar.
14. Bake in the center of the oven for 30 minutes, or until lovely golden brown on top, rotating once about halfway through.
15. Transfer the muffins to a cooling rack.

vanilla vegan yogurt, rice milk, freshly squeezed lemon juice, sugar, vegetable shortening, egg, vanilla, flour, cornmeal, xanthan gum, doubleacting baking powder, baking soda, salt, still

Taken from www.epicurious.com/recipes/food/views/apricot-cornmeal-muffins-379082 (may not work)