I love my spices especially ginger, I will use it in all cakes and cookies if I could. Here’s a beautifully flavoured gingerbread muffin that would be perfect for any morning or afternoon tea with coffee or teamed up with my chocolate chai latte! Great for the kids school lunch boxes too.
Gingerbread Mini Muffins
1.5 cups SR gluten free flour (or use 2 favourite flours (like brown rice, millet, amaranth, almond) plus potato or tapioca starch with 1 tsp xantham gum and 1 tsp baking powder)
1 tsp ginger
1 tsp cinnamon
1/8 tsp cloves (or 1/4 tsp for a little extra clove kick)
1/2 tsp vanilla essence
3 Tbsp rice malt syrup (or maple syrup, this will add to the sugar content)
1/4 cup coconut oil (or dairy free spread like nuttelex) (or butter or nuttelex dairy free spread)
3 Tbsp milk
Preheat oven to 160 degrees (my oven is fan forced). Spray a 12 hole mini muffin tin with coconut oil spray or use butter or dairy free spread In a bowl add coconut oil and syrup and beat for 2 minutes in a mixer, hand held or by hand, making sure the coconut oil isnt lumpy, add in egg and vanilla and beat to combine. In a seperate bowl sift flour(s) and spices and mix to thoroughly incorporate especially if using flour combinations. Add the dry mix to the wet and mix together with a wooden spoon until just combined. Spoon into muffin trays about 3/4 full and bake in the oven for 15-18 minutes until cooked. (insert knife if unsure, if comes out clean its done).