The idea for Macrina Bakery & Cafe existed long before we opened our doors. The seed was planted while Leslie Mackie was in cooking school and continued to take root throughout her early restaurant career and during her travels.
These decadent muffins are both vegan and gluten-free. They’re moist and richly flavored, with hints of cinnamon and vanilla.
apples (apples, ascorbic acid, citric acid, salt), expeller pressed canola oil, cane sugar, raspberries, brown rice flour, sorghum flour, corn starch, brown sugar, cocoa powder (high-fat dutch process cocoa processed with potassium carbonate), tapioca flour, baking powder (corn starch, sodium bicarbonate, monocalcium phosphate), baking soda, xanthum gum, vanilla extract, cinnamon, sea salt