Fresh Ginger Muffins Gluten And Dairy Free Food

EASY ORANGE MUFFINS RECIPE (VEGAN, GLUTEN FREE, DAIRY-FREE)

Steps:

• Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Set aside.
• In a large bowl, sift together all the dry ingredients: oat flour, almond flour, baking soda, baking powder and salt.
• Add water and milk to a microwave-safe bowl. Heat in 10-second increments until just warm. This will prevent the melted coconut oil from solidifying once mixed with these liquids.
• In a medium bowl, whisk together all wet ingredients: water, milk, orange juice, orange zest, oil, sugar, maple syrup and vanilla. Whisk until well incorporated.
• Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain.
• Pour batter evenly into prepared muffin pan-filling each cup all the way to the top for big, round tops, and ¾ of the way for a larger quantity of smaller muffins. Bake for 22-26 minutes. Mine took 24 minutes. Insert a toothpick to check for doneness-once it comes out clean, it's done.
• Place muffin pan on a cooling rack to cool for 20 minutes. Remove muffins from muffin pan and transfer to a cooling rack to cool completely, about 1-3 hours. Optionally, in a small bowl, whisk together Glaze ingredients until thickened: confectioners' sugar and orange juice. Drizzle muffins. Enjoy! Storing instructions below. Get your morning fruit on with my Healthy Lemon Poppy Seed Muffins and my Blueberry Banana Almond Breakfast Cookies.

THE BEST HEALTHY GLUTEN FREE GINGERBREAD MUFFINS

Steps:

• Preheat your oven to 400 degrees and spray a muffin tin of cooking spray.
• In a large bowl, whisk together the muffin mix, ginger and cinnamon.
• Add all remaining ingredients and whisk JUST until combined - don't over-mix!
• Fill the muffin cavities 2/3 of the way and bake until a toothpick inserted in the center comes out clean - about 15-16 minutes.* Let cool in the pan for 5 minutes and then transfer to a pan to cool completely.
• DEVOUR!

LIME AND FRESH GINGER MUFFINS

Steps:

• Line 12-cup muffin pan with paper liners.
• Preheat oven to 375°.
• In a food processor, process sugar, ginger, and lime zest until finely chopped and mixture resembles wet sand.
• In a big bowl, whisk together the flour, baking powder, baking soda, and salt.
• In another bowl, whisk the ginger mixture, eggs, buttermilk, and oil together until blended.
• Add the egg mixture to the flour mixture and stir until just blended.
• Divide batter equally among muffin cups.
• Bake for 18-22 minutes or until tops are light golden brown and a pick comes out clean.
• Let cool in pan on a wire rack for 3 minutes, then transfer to rack to cool while you make the icing.
• In a small bowl, combine the powdered sugar, lime zest, and lime juice; stir until smooth.
• Spoon over the tops of warm muffins and let cool.

GLUTEN FREE SAVOURY MUFFINS (PALEO & DAIRY FREE)

Steps:

• Preheat your oven to 180°C/355°F.
• Add the dry ingredients into a large bowl.
• In a separate bowl add the eggs and whisk then add the coconut oil and almond milk.
• Add the wet ingredients into the bowl with the dry ingredients and mix together.
• Add the vegetables and stir through the mixture.
• Spoon the mixture into prepared muffin tins. Top with sunflower seeds and fresh thyme.
• Bake for 15-20 minutes until the muffins are a light golden brown and a toothpick or skewer comes out clean or with just a couple of crumbs* See additional recipe notes in blog post.
• Once the muffins are cool enough to handle transfer to a cooling rack.
• Store the muffins in an airtight container in the fridge with a paper towel placed in the bottom of the container.

FRESH GINGER MUFFINS

Steps:

• Preheat the oven to 375 degrees.
• Grease 16 muffin pans.
• If you have a food processor, process the ginger until it is in tiny pieces. Or, hand chop it into fine pieces. You should have about 1/4 cup. It is better too much ginger than too little.
• Put the ginger and 1/4 cup of the sugar in a small skillet and cook over medium heat until the sugar has melted and the mixture is hot. Do not walk away from the pan - the sugar will melt quite quickly. Remove from the heat and let the mixture cool completely.
• Put the lemon zest and 3 tablespoons sugar in the food processor and process until the peel is in small bits. Or, sprinkle the sugar over the zest and chop by hand. Add the zest and sugar mix to the ginger mixture and set aside.
• In a mixing bowl, beat the butter slightly, then add the remaining 1/2 cup sugar and beat until smooth. Add the eggs and beat well. Add the buttermilk and mix until blended. Add the flour, salt and baking soda and beat until smooth. Add the lemon-ginger mixture and mix well.
• Spoon the batter into the muffin cups so that each cup is about 3/4 full. Bake 15-20 minutes. Serve warm.

FRESH GINGER MUFFINS (GLUTEN AND DAIRY FREE)

Steps:

• 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.