Source: Pulse Canada
Yield: Makes 12 Muffins
Nutrition (1 Muffin)
|1 c||brown rice flour blend *||250 mL|
|1 tsp||baking soda||5 mL|
|2 tsp||ground ginger||10 mL|
|1 tsp||cinnamon||5 mL|
|1/2 tsp||ground cloves||2 mL|
|1 tsp||xanthan gum||5 mL|
|1/2 tsp||table salt||2 mL|
|1 c||lentil or bean puree||250 mL|
|2||large eggs, room temperature||2|
|2/3 c||packed brown sugar||150 mL|
|1/3 c||canola oil||75 mL|
|1/3 c||molasses (not blackstrap)||75 mL|
|1 tsp||vanilla extract||5 mL|
|1 tsp||apple cider vinegar||5 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.
- 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.
- Rinse and drain a 15-ounce can of pulses; discard the liquid; yields about 1 ¼ cups (300 ml) pulses.
- 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.
- 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.
- 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.