Fresh Ginger Muffins (Gluten and Dairy Free)

READY IN: 50mins
SERVES: 12
YIELD: 12 muffins
UNITS: US

INGREDIENTS

Nutrition
  • 2
    ounces fresh gingerroot, finely grated
  • 34
    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)
  • 12
    teaspoon salt
  • 34
    teaspoon baking soda
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DIRECTIONS

  • 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.
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