Gingerbread Muffins
This recipe is from Bake Deliciously! A Gluten Free and Dairy Free Cookbook by Jean Duane the Alternative Cook, LLC.
This recipe makes 10 servings.
Gingerbread Muffins Wet Ingredients:
¼ cup molasses
½ cup rice, nut or seed milk
½ cup sparkling water
¼ cup sunflower oil
2 egg whites
½ cup Sucanat
1 teaspoon dried ginger
1 teaspoon dried cinnamon
½ teaspoon apple cider vinegar
Dry Ingredients:
¾ cup wholegrain teff flour
¾ cup whole grain sorghum flour
½ cup whole grain brown rice flour
2 teaspoons baking powder
½ teaspoon salt
1 tablespoon ground flax meal
Instructions:
Preheat the oven to 350 degrees.
Combine the wet ingredients in a bowl. Mix together until sugar is dissolved.
Separately, whisk the dry ingredients together. Add the dry ingredients to the wet ingredients.
Pour batter into an oiled muffin pan and fill to the top of each muffin cup. Let the batter sit for a few minutes to allow the flours to absorb the moisture.
Bake for 25 minutes.
Nutritional Info per Serving:
Calories 243, fat 8g, protein 5g, carbohydrates 39g, cholesterol 0mg, sodium 26mg, fiber 4g.