Monday, August 27, 2012

Grain Free, Gluten Free Ginger Bread Muffins

MKG's grandma is moving out of her home of the last 20 plus years.  We spent the morning yesterday going through her things, labeling boxes, separating stuff to sell, keep, give away, etc.  And what gem did we stumble upon that she wasn't planning on keeping?  An oversize muffin pan!  Just the muffin pan my husband had been lamenting we were not in possession of.  A regular complaint in this house is that the muffins I make are too small.  They are perfect for toddlers, a bit puny for adults I suppose.  So today I set out to make a muffin worthy of the larger proportions.  They are definitely worth the extra bites!

Grain-Free, Gluten-Free Ginger Bread Muffins
1/4 cup chestnut flour (i find that chestnut has a natural nutty/spicy flavor that i thought would go great with the spices)
1/2 cup coconut flour
1 tsp baking powder
1/4 tsp salt
1 tbsp cinnamon
1/4 tsp nutmeg
1/2 tsp powdered ginger
2 1/2 tsp pumpkin pie spice (or just increase your ginger and cinnamon and add some clove)
4 eggs
1/2 cup (nut)milk of choice
1/2 cup liquid sweetener
1 tsp vanilla extract
1/4 cup walnut or melted coconut oil
1 cup dried fruit, like cherries or raisins, optional

Combine your dry ingredients (first 8 ingredients) and use a fork to mix well and break up any lumps.  In a separate bowl, break your eggs and add your (nut)milk, oil, liquid sweetener (molasses is obviously the go-to in a gingerbread recipe, but i used SF liquid sweetener.  Use what you're comfortable with) extract and mix well.  Add wet to dry and incorporate.  You'll want this to be a pretty wet mixture, though not so wet its thin like pancake batter.  Add in your mix-ins, walnuts or pecans would be great too, then spoon into lined muffin tin.  This made 8 oversized muffins in my case.  I baked mine at 350 until the tops were crusty and a knife came out just barely clean.

No comments:

Post a Comment