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Fresh Ginger Muffins Gluten And Dairy Free

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Ingredients

Adjust Servings:
2 ounces fresh gingerroot, finely grated
3/4 cup light cane sugar
2 tablespoons lemon zest
8 tablespoons dairy-free margarine
3 large eggs
1 cup soy yogurt
1 cup gluten-free cake flour
1 cup oat flour
1 teaspoon xanthan gum (see note) or 1 teaspoon guar gum (see note)
1/2 teaspoon salt
3/4 teaspoon baking soda

Nutritional information

55.6
Calories
13 g
Calories From Fat
1.5 g
Total Fat
0.5 g
Saturated Fat
46.5 mg
Cholesterol
195.1 mg
Sodium
8.2 g
Carbs
1.2 g
Dietary Fiber
0.4 g
Sugars
2.9 g
Protein
28g
Serving Size

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Fresh Ginger Muffins Gluten And Dairy Free

Features:
    Cuisine:

    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.

    • 70 min
    • Serves 12
    • Easy

    Ingredients

    Directions

    Share

    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 , 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


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    Steps

    1
    Done

    Preheat Oven to 375f Grease Muffin Tins or Use Paper Liners.

    2
    Done

    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.

    3
    Done

    Grind the Sugar (use My Good Old Electric Coffeegrinder For This).

    4
    Done

    in a Small Saucepan, Slowly Heat Half of the Sugar and the Grated Gingerroot Until All Sugar Has Melted and Mixture Is Hot.

    5
    Done

    Turn Off Heat and Stir in Lemon Zest.

    6
    Done

    Cream the Remaining Sugar With the Margarine Until Well Combined, Then Stir in Eggs One by One.

    7
    Done

    Add the Soy Yogurt and Mix Until Smooth. Stir in Ginger-Lemon Mixture.

    8
    Done

    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.

    9
    Done

    Add the Dry Mixture to the Wet Mixture Gradually. Beat Until Smooth.

    10
    Done

    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 ;-))

    11
    Done

    Bake For 25 to 30 Minutes.

    12
    Done

    Let Cool For a Couple of Minutes and Transfer to a Wire Rack, Until Cool Enough to Handle.

    13
    Done

    Serve Warm.

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    Elijah Nguyen

    Culinary artist showcasing his creative and innovative approach to cooking.

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