FRESH GINGER MUFFINS (GLUTEN AND DAIRY FREE)
This is an adapted version of a recipe found on www.recipesource.com. These muffins bring out the intense, aromatic quality of fresh ginger beautifully, without a trace of the peppery taste. The texture is nice, they freeze well and reheat great in the microwave.
Provided by Suzy mom to 2
Categories Grains
Time 50m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F Grease muffin tins or use paper liners.
- Peel a chunk of fresh gingerroot and grate it very finely, then cut off another chunk and grate it, until you have 2 oz or about 1/4 cup.
- Grind the sugar (I use my good old electric coffeegrinder for this).
- In a small saucepan, slowly heat half of the sugar and the grated gingerroot until all sugar has melted and mixture is hot.
- Turn off heat and stir in lemon zest.
- Cream the remaining sugar with the margarine until well combined, then stir in eggs one by one.
- Add the soy yogurt and mix until smooth. Stir in ginger-lemon mixture.
- Sift flours, salt, guar/xanthan gum and baking soda together in a separate bowl. Note 1: If your cake flour mix already contains xanthan or guar gum, there's no need to add extra. Note 2: If you use a store bought mix, there will probably be a leavening agent in it already, in this case add only 3/8 tsp baking soda.
- Add the dry mixture to the wet mixture gradually. Beat until smooth.
- Fill up the muffin tins so that each cup is almost full (they will rise up beautifully but sink back in for 20% or so ;-))
- Bake for 25 to 30 minutes.
- Let cool for a couple of minutes and transfer to a wire rack, until cool enough to handle.
- Serve warm.
Nutrition Facts : Calories 55.6, Fat 1.5, SaturatedFat 0.5, Cholesterol 46.5, Sodium 195.1, Carbohydrate 8.2, Fiber 1.2, Sugar 0.4, Protein 2.9
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