Gluten-Free Gingerbread Muffins
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 118.29 ml soy flour
- 59.14 ml amaranth flour
- 177.44 ml potato starch
- 2.46 ml cinnamon
- 2.46 ml ginger
- 4.92 ml baking soda
- 4.92 ml baking powder
- 29.57 ml sucanat
- 29.57 ml applesauce
- 29.57 ml vegetable oil
- 118.29 ml molasses
- 1 egg, beaten
directions
- combine dry ingredients,.
- then add to wet.
- Add about 1/4 cup of milk for consistency.
- Bake at 350F for twenty minutes.
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Reviews
-
It was way to dry to mix, and when i added milk for consistency it wouldn't bake through. The flavour of one of the flours was a little strong, (although i couldn't figure out which one) and it wasn't spicy enough. However, I had a cream cheese frosting that wouldn't set, so i re-named the muffins 'pudding', and the frosting 'sauce', and as pudding and sauce they were very good!
RECIPE SUBMITTED BY
I have celiac disease and upon diagnosis knew that I (and everyone who eats gluten-free around me) will NEVER be deprived. I'm also intolerant to casein, and all of my recipes are gluten and casein free.
I used to get sick from garlic and onions, so if they are missing from recipes - throw them in!
I read cookbooks like novels, have an addition to thinking about food, and am equally obsessed with fitness and nutrition.