Sunday, May 15, 2011

Gingerbread Muffins with Maple Glaze

This recipe can easily be made dairy-free by substituting any dairy-free products for the milk and butter.


Gingerbread Muffins with Maple Glaze
(Adapted from 1000 Gluten-Free Recipes and Perry's Plate)
gluten-free/dairy-free

Gingerbread Muffins
2 LARGE EGGS, room temperature
2/3 cup MILK
1/4 cup CANOLA OIL
2 tablespoons MOLASSES
1 teaspoon VANILLA EXTRACT
1 cup LIGHT BROWN SUGAR, packed
2/3 cup TEFF FLOUR
2/3 cup POTATO STARCH
1/3 cup TAPIOCA FLOUR
1/4 cup EXPANDEX MODIFIED TAPIOCA STARCH -or- 1/4 cup CAROL'S SORGHUM BLEND*
1 tablespoon BAKING POWDER
1 teaspoon XANTHAN GUM
1 teaspoon SALT
1 teaspoon GROUND GINGER
1 teaspoon GROUND CINNAMON
1/2 teaspoon GROUND NUTMEG
1/2 teaspoon GROUND ALLSPICE
1/8 teaspoon GROUND CLOVES
1 cup RAISINS (optional)

Maple Glaze
1/2 tablespoon BUTTER, melted
1/2 cup POWDERED SUGAR
1-2 tablespoons MILK
1 tablespoon MAPLE SYRUP
1/8 teaspoon MAPLE EXTRACT

1. Preheat the oven to 375F and grease a standard 12-cup muffin pan. Line with paper liners if desired (I never do).
2. In a medium bowl, beat the eggs until frothy (~30 seconds). Add the milk, oil, molasses, and vanilla and beat on low until smooth.
3. Add to the liquid the remaining ingredients except the raisins. Stir in slowly to avoid a mess and then beat until well combined. Stir in the raisins.
4. Divide the batter evenly among the muffin cups and bake ~20 minutes (mine were overdone at 20, so check earlier!) or until firm and a toothpick inserted comes out clean. Cool in the pan for 10 minutes before removing.
5. To make the glaze, mix all ingredients well and drizzle over cooled muffins.

* Carol's Sorghum Blend
1 1/2 cups SORGHUM FLOUR
1 1/2 cups POTATO STARCH/CORNSTARCH
1 cup TAPIOCA FLOUR

Mix well and store in the freezer. Makes 4 cups. Reduce measurements for smaller amounts.

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