Make Holiday Desserts Without Refined Sugars: Ginger Molasses Muffins


| October/November 2010


MAKES 1 DOZEN

• 1/2 cup boiling water
• 1 1/4 teaspoons baking soda
• 1/2 cup blackstrap molasses
• 1/2 cup canola oil
• 2 large eggs, beaten
• 1 1/2 teaspoons grated ginger
• 1/2 cup white rice flour
• 1/2 cup brown rice flour
• 3 tablespoons whole-grain gluten-free flour, such as quinoa or buckwheat
• 1/2 cup potato starch
• 1/2 cup evaporated cane sugar
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• Pinch ground cloves
• 1/4 cup crystallized ginger, minced
• 1/4 cup raisins, chopped
• 1/4 cup toasted walnuts for serving (optional)

1. Preheat oven to 350 degrees.

2. Grease a 12-cup muffin tin or place unbleached paper baking cups in muffin tins.



3. Whisk boiling water and baking soda in a medium bowl. Add molasses and oil; whisk to combine. Add eggs and fresh ginger; whisk to combine.

4. Whisk together flours, potato starch, sugar, salt, cinnamon and cloves until ingredients are evenly distributed. 







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