Fresh Ginger Muffins Gluten And Dairy Free Recipes

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.

GLUTEN-FREE GINGERSNAP COOKIES

Steps:

• Beat butter, brown sugar, and 1/2 cup cane sugar together in a bowl using an electric mixer until creamy. Add egg and mix to combine. Mix in molasses and vanilla extract.
• Mix oat flour, almond flour, coconut flour, fresh ginger, ground ginger, baking soda, 1 teaspoon cinnamon, 1 teaspoon nutmeg, and cloves together in a separate bowl. Add to butter mixture slowly and combine. Refrigerate dough for at least 1 hour, to overnight; dough will be very wet before it's chilled.
• Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
• Combine 1/4 cup cane sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg in a shallow dish.
• Scoop dough by tablespoonfuls and roll into balls. Roll balls in cinnamon-sugar mixture to coat and place onto the prepared baking sheets, making sure not to overcrowd as they will flatten and spread.
• Bake in the preheated oven until set and golden, 10 to 12 minutes. Let cookies sit for 5 minutes before transferring to a wire rack to cool. Serve warm or let cool completely before storing in an airtight container.

GLUTEN FREE DAIRY FREE MUFFINS MIX

Steps:

• Mix all ingredients together and store in an airtight container for future use. The second ingredient is sweet white rice flour. I have tried to change it on here before. The sweet white rice flour is a bit more " glutenous than the plain white rice flour.
• Muffins - to 1 cup of mix, beat together:.
• 2 eggs.
• 1/2 teaspoons vanilla extract.
• 2 tablespoons vegetable oil.
• 1/3 cup of any non dairy liquid ( soy milk, water, fruit juice etc. ).
• Pour into flour mixture and beat until smooth.
• 1/2 cup currents, raisins, nuts, dates or berries etc. can be folded in at this point.
• Spoon into greased or paper lined muffin tins.
• Bake 375 F oven for 12 - 15 minute.
• Makes 6 muffins.
• Cake - Mix as for muffins but add more sweetening ( sugar , stevia , honey etc. ).
• Eg. If you are making an orange cake use orange juice for the liquid and some orange zest.
• Spoon dough into greased 8" round cake pan.
• bake in preheated 350 F oven for 20 - 25 minute.
• Makes one 8 " round cake.