From the healthy kitchen of Christine Denney, Chef at The Oaks at Ojai

Gluten Free Pixie Cups

Need more recipes? Cookbooks are for sale at The Oaks of Ojai gift shop.


1 ½ tsp. xanthum gum
1 ¼ tsp. baking powder
¼ tsp. sea salt
3 eggs, separated
½ tsp. cream of tartar
½ cup agave
3 Tbs. olive oil
2 Tbs. tangerine zest
2 tsp. lemon zest
6 Tbs. tangerine juice
1 tsp. vanilla


Preheat the oven to 350. Line muffin tins with muffin papers.
Sift together the flour, xanthum gum, baking powder and sea salt.
In a medium bowl whisk together the egg yolks, oil, zests, juice, agave and vanilla. Add to the flour mixture and whisk until smooth.
In a separate bowl, beat the egg whites with the cream of tartar until stiff peaks form. Stir 1/3 of the egg whites into the flour mixture until evenly distributed. Fold in the remaining whites in two batches. Put ¼ cup batter into each muffin tin and smooth the top. Bake 15 minutes.

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