#softandmoist

Enjoy these delicious frosted chocolate gluten-free donuts! They're soft and moist, making them perfect for a tasty breakfast treat.

Ingredients: 1 cup gluten-free all-purpose flour. 1/4 cup cocoa powder. 1/2 cup granulated sugar. 1 teaspoon baking powder. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsweetened almond milk. 1/4 cup vegetable oil. 1 teaspoon vanilla extract. 1/2 cup dairy-free chocolate chips. 1 cup powdered sugar. 2 tablespoons dairy-free milk. 1/2 teaspoon vanilla extract.

Instructions: Preheat your oven to 350F 175C and grease a donut pan. In a large bowl, whisk together the gluten-free flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add almond milk, vegetable oil, and vanilla extract to the dry ingredients. Stir until well combined. Fold in the dairy-free chocolate chips. Transfer the batter into a piping bag or a zip-lock bag with the corner snipped off. Pipe the batter into the prepared donut pan, filling each cavity about 2/3 full. Bake for 10-12 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let the donuts cool in the pan for a few minutes before transferring them to a wire rack to cool completely. In a small bowl, whisk together powdered sugar, dairy-free milk, and vanilla extract until smooth to make the glaze. Dip each cooled donut into the glaze, allowing any excess to drip off. Place the glazed donuts back on the wire rack to set. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 12 minutes

You can eat these blueberry muffins for breakfast or as a snack. They are delicious. These are soft, moist, and full of juicy blueberries.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/2 teaspoon salt. 2 teaspoons baking powder. 1/3 cup vegetable oil. 1 egg. 1/3 cup milk. 1 teaspoon vanilla extract. 1 cup fresh or frozen blueberries.

Instructions: Turn on your oven and heat it up to 375F 190C. Paper liners or grease should be used to line a muffin tin. Whisk the flour, sugar, salt, and baking powder together in a bowl. In a different bowl, beat the egg. Then, add the milk, vegetable oil, and vanilla extract and mix them together. Add the wet ingredients to the dry ones and mix them together until they are just mixed. Add the blueberries slowly and carefully. Take two thirds of the batter and put it into each muffin cup. Put muffins in the oven and bake for 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean. First, let the muffins cool in the pan for a few minutes. Then, move them to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 20 minutes

You can eat these blueberry muffins for breakfast or as a snack. They are delicious. These are soft, moist, and full of juicy blueberries.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/2 teaspoon salt. 2 teaspoons baking powder. 1/3 cup vegetable oil. 1 egg. 1/3 cup milk. 1 teaspoon vanilla extract. 1 cup fresh or frozen blueberries.

Instructions: Turn on your oven and heat it up to 375F 190C. Paper liners or grease should be used to line a muffin tin. Whisk the flour, sugar, salt, and baking powder together in a bowl. In a different bowl, beat the egg. Then, add the milk, vegetable oil, and vanilla extract and mix them together. Add the wet ingredients to the dry ones and mix them together until they are just mixed. Add the blueberries slowly and carefully. Take two thirds of the batter and put it into each muffin cup. Put muffins in the oven and bake for 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean. First, let the muffins cool in the pan for a few minutes. Then, move them to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 20 minutes

You can eat these blueberry muffins for breakfast or as a snack. They are delicious. These are soft, moist, and full of juicy blueberries.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/2 teaspoon salt. 2 teaspoons baking powder. 1/3 cup vegetable oil. 1 egg. 1/3 cup milk. 1 teaspoon vanilla extract. 1 cup fresh or frozen blueberries.

Instructions: Turn on your oven and heat it up to 375F 190C. Paper liners or grease should be used to line a muffin tin. Whisk the flour, sugar, salt, and baking powder together in a bowl. In a different bowl, beat the egg. Then, add the milk, vegetable oil, and vanilla extract and mix them together. Add the wet ingredients to the dry ones and mix them together until they are just mixed. Add the blueberries slowly and carefully. Take two thirds of the batter and put it into each muffin cup. Put muffins in the oven and bake for 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean. First, let the muffins cool in the pan for a few minutes. Then, move them to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 20 minutes

These vanilla cupcakes taste great and are great for any event. The crumb is soft and moist, and the vanilla flavor is great. For a fun and tasty treat, put your favorite frosting and sprinkles on top of them.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 2 tsp vanilla extract. 1/2 cup whole milk.

Instructions: Preheat your oven to 350F 175C and line a cupcake pan with paper liners. In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside. In a large mixing bowl, cream the softened butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined. Divide the cupcake batter evenly among the prepared cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Once the cupcakes are completely cooled, you can frost them with your favorite frosting and decorate as desired. Enjoy your homemade vanilla cupcakes!

Prep Time: 15 minutes

Cook Time: 18 minutes

Coconut macaroons that are deliciously sweet and chewy and perfect for coconut lovers. The exterior of these macaroons is golden, and the interior is soft and moist.

Ingredients: 4 cups shredded coconut. 1 cup sweetened condensed milk. 2 teaspoons vanilla extract. 1/2 teaspoon almond extract. 2 large egg whites. 1/4 teaspoon salt. 1/2 cup granulated sugar.

Instructions: Preheat the oven to 325F 165C and line a baking sheet with parchment paper. In a large bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and almond extract. Mix well until the ingredients are thoroughly combined. In a separate bowl, beat the egg whites and salt until stiff peaks form. Gently fold the beaten egg whites into the coconut mixture until everything is evenly incorporated. Using a spoon or cookie scoop, drop rounded tablespoons of the mixture onto the prepared baking sheet, spacing them about 1 inch apart. Bake in the preheated oven for about 20-25 minutes, or until the edges of the macaroons turn golden brown. Remove from the oven and let the macaroons cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Optional: Melt chocolate dark, milk, or white and dip the cooled macaroons in the chocolate, then place them back on the parchment paper until the chocolate sets. Once the chocolate is set, the coconut macaroons are ready to be enjoyed!