Gingerbread Muffins

There was an interesting looking recipe for scones on the back of the sorghum flour bag. Those scones sounded good. After measuring out all of the dry ingredients my thinking took a sudden left turn and I suddenly decided spices were in order and butter and yogurt were out. The first batch only had the cinnamon spice but I decided upon tasting the result that this recipe needed to go a little farther and morph into gingerbread by adding ginger and cloves. Unlike some other recipes that are best right out of the oven these were much better the next day. The moisture becomes evenly distributed and the spices mellow.

Gingerbread Muffins

Gingerbread Muffins

Gingerbread Muffins
12 Muffins

1 ¼ cups sorghum flour
½ cup tapioca flour
1 ½ tsp. cream of tartar
¾ tsp. baking soda
1 tsp. Xanthan gum
¼ tsp. salt
6 Tbsp. Sucanat
2 tsp. ground cinnamon
1 tsp. ginger
½ tsp. cloves

¾ cup coconut milk (Goya – 9 gr. fat /2 oz. serving)
½ cup unsweetened applesauce
2 tsp. vanilla

½ cup seedless raisins, optional (provide a good bit of the iron)

Prepare the muffin pan and set aside. Sift the dry ingredients together and set aside. Whisk the coconut milk, applesauce, and vanilla together. Pour over the dry ingredients and mix thoroughly. Stir in the raisins. Divide the batter into the muffin cups, about ¼ cup per muffin.

Bake the muffins in a 350*F oven for 20 minutes. Turn off the heat and leave them in the oven for 5 more minutes before removing the pan to a cooling rack. Transfer the muffins to a sealed container when they are just cool to the touch so that they retain their moisture.

Kcal 180  Protein 3  Fiber 3  Fat 3  Carb 35      
Vitamins A 0.00%  C 0.00%  Calcium 1.79%  Iron 6.80%



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