Gingerbread Muffins

Gingerbread Muffins

Source: Pulse Canada

Yield: Makes 12 Muffins

Nutrition (1 Muffin)

Calories 224;
Protein 3 g;
Fat 8 g;
Carbohydrates 37 g;
Sodium 199 mg;
Saturated Fat 1 g;
Potassium 303 mg;
Fibre 2 g;
Qty.Ingredient
1 cbrown rice flour blend *250 mL
1 tspbaking soda5 mL
2 tspground ginger10 mL
1 tspcinnamon5 mL
1/2 tspground cloves2 mL
1 tspxanthan gum5 mL
1/2 tsptable salt2 mL
1 clentil or bean puree250 mL
2large eggs, room temperature2
2/3 cpacked brown sugar150 mL
1/3 ccanola oil75 mL
1/3 cmolasses (not blackstrap)75 mL
1 tspvanilla extract5 mL
1 tspapple cider vinegar5 mL

Taste the Season with these on-the-go Treats

Holiday baking wouldn’t be complete without everyone’s favourite: gingerbread. Not only are these delicious muffins high in fibre, they are dairy-free and gluten-free.

Prep Time: 10 mins. | Baking Time: 20-35 mins.

DIRECTIONS

  1. Place rack in middle of oven. Preheat oven to 350ºF (180ºC). Generously grease standard 12-cup non-stick muffin pan or line with paper liners.
  2. Rinse and drain a 15-ounce can of pulses; discard the liquid; yields about 1 ¼ cups (300 ml) pulses.
  3. Place the pulses in a food processor, add ¼ cup (50 ml) hot water and purée (scraping down sides of bowl frequently) until the mixture has the consistency of canned pumpkin, about 3 minutes. If needed, add additional water, 15 ml (1 tablespoon) at a time, to reach this consistency.
  4. In a medium mixing bowl, whisk together rice flour blend, baking soda, ginger, cinnamon, cloves, xanthan gum and salt until well blended. Add the lentil purée, eggs, brown sugar, oil, molasses, vanilla and vinegar and beat with an electric mixer on low speed until blended. Divide batter evenly in muffin pan.
  5. Bake until toothpick inserted into center of muffin comes out clean, about 20 to 25 minutes. Cool muffins in pan 10 minutes on wire rack. Remove from pan and cool completely on wire rack.

*Brown Rice Flour Blend

1½ cups (375 ml) brown rice flour
1½ cups (375 ml) potato starch
1 cup (250 ml) tapioca flour (also called tapioca starch)

Blend thoroughly. Store, tightly closed, in dark, dry place.