A soft muffin, loaded the ginger, cinnamon, and cloves served with a hot cup of coffee – these gluten free Gingerbread Muffins will bring the coffee shop home.
I seldom go out. I’ll admit it, I’m a bit of a boring person. When you have to eat gluten-free, even going out for coffee can be a hassle. I’m OK with just having a cup of coffee and enjoying the other person’s company. I don’t have to have something to eat to complete the experience for me. But when the other person has to bring it up about a dozen times – how it’s too bad that you can’t have anything to eat, and how they couldn’t live that way – well, it really takes away from the experience.
Last week I had the pleasure of going out though. Not once, but twice! My Mom came out to visit me for a few days, and we decided to head to the local greenhouse that also has a cafe. We browsed the beautifully decorated Christmas trees and enjoyed a cup of “fancy coffee”. Since my Mom also doesn’t eat gluten, I never had to hear about how bad it was that I couldn’t partake in the baked goods the cafe offered. They had cute little cheesecakes, cookies, and muffins. Since the holidays are approaching, there were flavours like pumpkin and gingerbread used in their baked goods. I headed home and worked on making a gluten free Gingerbread Muffin to rival the muffins we’d seen at the cafe. Baking a batch of these muffins and brewing a pot of coffee, our afternoon was set.
- 1 cup (130 g) sorghum flour
- 2/3 cup (107 g) brown rice flour
- 2/3 cup (83 g) tapioca starch
- 1 1/2 teaspoons (7.5 ml) ground ginger
- 1 teaspoon (5 ml) baking powder
- 1 teaspoon (5 ml) ground cinnamon
- 1 teaspoon (5 ml) xanthan gum
- 1/2 teaspoon (2.5 ml) baking soda
- 1/2 teaspoon (2.5 ml) salt
- 1/4 teaspoon (1.25 ml) ground cloves
- 1/2 cup (125 ml) unsalted butter, softened
- 1/2 cup (110 g) brown sugar, packed
- 1/4 cup (60 ml) unsweetened applesauce
- 1/2 cup (125 ml) fancy molasses
- 1/2 cup (125 ml) milk
- 2 large eggs
- coarse sugar for sprinkling on top (optional)
Preheat your oven to 350 degrees F (177 degrees C). Line a a muffin pan with paper liners.
In a large bowl, whisk together the sorghum flour, brown rice flour, tapioca starch, ginger, baking powder, cinnamon, baking soda, salt and cloves. Set aside.
In a separate bowl, beat the butter and brown sugar together until well blended, and slightly fluffy, about 2 minutes with an electric beater. Stir in the applesauce, molasses, milk, and eggs.
Add the dry ingredients to the molasses mixture, and stir to combine.
Spoon the batter into the prepared muffin tin. Sprinkle the tops with a small amount of coarse sugar, if using.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.
Wait a few minutes before removing the muffins and placing them on a wire cooling rack. Cool completely before storing in an air-tight container.