Gluten-Free Gingerbread Muffins

Breakfast is 1 meal, every bit of import every bit it is to larn the trunk create for the 24-hour interval ahead, that I don't typically problem over unless I direct maintain a lazy 24-hour interval to indulge. I tend to innovation ahead in addition to direct maintain salubrious quick bites on mitt throughout the calendar week to nourish in addition to proceed me going — the form of matter you lot tin flame sit down downwardly in addition to taste without rushing in addition to without fussing. Muffins are ever a skillful choice, every bit I remain away from sugary, overly processed breakfast cereals, in addition to every bit much every bit I taste porridge, I create similar around multifariousness inwards my diet too. Besides, muffins are an slow in addition to satisfying take-along solution.

These moist in addition to flavorful muffins are gluten-free, sweetened alongside a pocket-sized amount of molasses in addition to heightened past times the inclusion of around fresh zesty ginger to consummate the aromatic experience. The raisins, which are optional inwards this recipe, I constitute to travel a prissy contrast to the other textures in addition to these reminded me of a actually skillful bran muffin alongside a gingery twist.

Gluten-Free Gingerbread Muffins

Recipe past times Lisa Turner Published on February 27, 2013 Simple, moist in addition to gluten-free gingerbread muffins loaded alongside spice flavor Print this recipe Dry ingredients: 1 loving cup cornmeal 2/3 loving cup chocolate-brown rice flour 1/3 loving cup quinoa flour 1/4 loving cup besan (chickpea) flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon dry reason cinnamon 1/4 teaspoon dry reason cloves 1/2 teaspoon ocean salt Other ingredients: 2 large eggs 1 loving cup yogurt or milk in addition to yogurt 1/2 loving cup molasses 2 teaspoons fresh grated ginger 1/3 loving cup crude (I used grape seed oil) dash of vanilla (optional) 1/3 to 1/2 loving cup raisins (optional) Instructions: Grease 12 touchstone size muffin cups in addition to preheat an oven to 375°. In a large bowl, sift together the cornmeal, flours, baking powder, baking soda, cinnamon, cloves in addition to salt. In a medium bowl, rhythm out together the eggs, yogurt (or milk in addition to yogurt) in addition to molasses. Stir inwards the ginger, oil, vanilla if using, in addition to raisins if using. Make a good inwards the centre of the dry out ingredients in addition to whisk inwards the moisture ingredients until but combined. Spoon the batter evenly into the prepared muffin cups. Bake inwards the oven for xx to 25 minutes until the muffins are lightly browned in addition to set. Let sit down inwards the pan for a few minutes afterward removing from the oven in addition to and then transfer to a wire rack to cool. Serve warm or at room temperature. Makes 12 muffins

More gingerbread ideas from Lisa's Kitchen:
Pumpkin Gingerbread Waffles
Guinness Gingerbread Cake
Fresh Gingerbread alongside Lemon Icing
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