These muffins are my gluten-free adaptation of traditional ginger muffins. As with all muffins, they are nicest eaten fresh. The next day, they are nice if re-heated in the oven or microwave. If I have any left after that, I find it is best to freeze them.
A mystery of gluten-free baking that I haven’t yet fathomed is that a recipe containing ginger rises as much as a recipe made using wheat flour. Yet most other gluten-free baking doesn’t rise particularly well. Whatever the reason, these Ginger Muffins rise well and are light and fluffy.
Ingredients:
- ⅔ cup brown rice flour
- ⅔ cup white rice flour
- ¾ teaspoon xantham gum
- 4 teaspoons baking powder
- ¾ cup sugar
- 1 tablespoon ground ginger
- ½ teaspoon mixed spice
- ¼ cup oil
- 2 eggs
- 1 cup milk
Method:
In a bowl, combine the dry ingredients.
Lightly whisk together the oil, eggs and milk; mix lightly into the dry ingredients until just combined.
Half to two-thirds fill 12 greased muffin tins and set aside.
Heat the oven to 200° C.
Bake the muffins for 20 minutes. Test with a skewer before removing from the oven.
