Cooking and Serving: 35 minutes | 12 muffins
Ingredients
2 cups (280 g) all purpose gluten free flour blend | 1 teaspoon xanthan gum, (omit if your blend already contains it) | ¼ teaspoon baking soda
Description
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Servings: 12 muffins
Ingredients
2 cups (280 g) all purpose gluten free flour blend
1 teaspoon xanthan gum, (omit if your blend already contains it)
¼ teaspoon baking soda
1 ½ teaspoons baking powder
1 ¼ teaspoons ground cinnamon
1 ¼ teaspoons ground ginger
¼ teaspoon kosher salt
½ cup (100 g) granulated sugar
¼ cup (84 g) unsulphured molasses
2 tablespoons (42 g) honey
6 tablespoons (84 g) neutral oil, (canola, vegetable, grapeseed, peanut
2 (100 g (weighed out of shell)) eggs, at room temperature, beaten
Instructions
Preheat your oven to 350°F. Grease or line a standard 12-cup muffin tin and.
In a large bowl, place the flour, xanthan gum, baking soda, baking powder,.
cinnamon, ginger, salt and sugar, and whisk to combine well.
In a separate, medium-sized bowl, place the molasses, honey, oil and eggs,.
Create a well in the center of the large bowl of dry ingredients, add the.
Divide the batter evenly among the prepared wells of the muffin tin. They.
the batter into an even layer in each well.
Place the tin in the center of the preheated oven and bake until a toothpick.
Remove from the oven and allow to cool in the muffin tin for 5 minutes before.
transferring to a wire rack to cool completely.