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November 19, 2014 Biscuits and Muffins

Gluten Free Gingerbread Muffins

These amazingly soft gluten free gingerbread muffins have just the right of molasses and spice. Perfect for cold winter mornings…or all year round!

Gluten free gingerbread muffins: sweet, spicy, and super soft!With winter in the air, I’ve suddenly wanted spicy, wintery foods.

Like these gluten free gingerbread muffins.

Or pumpkin pie (recipe soon).

Or Or maybe some insanely good cinnamon rolls.

Gluten free gingerbread muffins: sweet, spicy, and super soft!

Gluten free gingerbread muffins: sweet, spicy, and super soft!

I guess it’s just buy ambien sleeping tablets this idea of what winter is supposed to be.

Gluten free gingerbread muffins: sweet, spicy, and super soft!

Am I the only one picturing blankets, those weird-looking slippers, a mug of hot chocolate (marshmallows! sugar!) and a steaming gluten free gingerbread muffin?

If I am the only one, then life for the rest of you must be so sad…And cold.

Gluten free gingerbread muffins: sweet, spicy, and super soft!

How can I convince you that these gluten free gingerbread muffins are just divine? Well, if the photos don’t have you yet, I think you should know that these muffins have just enough ginger spice, a perfect sweetness from the molasses, and incredible softness from the sour cream.
Oh, dang, they are good.

Gingerbread Muffins
 
Print
Prep time
15 mins
Cook time
27 mins
Total time
42 mins
 
Delicious, slightly spicy gingerbread muffins. Perfect for a cold winter day.
Author: Linnaea
Cuisine: Muffins
Serves: 12
Ingredients
  • ¼ cup molasses
  • 1 /3 cup brown sugar
  • ¼ cup olive oil
  • 1 large egg
  • ½ cup sour cream
  • 1 teaspoon baking powder
  • 1 tablespoon ginger
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves
  • Pinch pepper
  • ¼ teaspoon salt
  • ½ cup rice flour
  • ½ cup cornstarch
  • 1 teaspoon gelatin, xanthan gum, or guar gum
Instructions
  1. Preheat the oven to 350 degrees F and line a 12 hole muffin pan with muffin liners.
  2. Combine the molasses, brown sugar, and olive oil.
  3. Beat the egg in with a fork.
  4. Stir in the sour cream.
  5. Add the baking powder, ginger, cinnamon, nutmeg, cloves, pepper, and salt. Stir until mixed.
  6. Add the rice flour, cornstarch, and gelatin and stir until just mixed.
  7. Fill the muffin holes and bake for 20-27 minutes, until muffins are pretty firm to the touch and a knife inserted in the center comes out mostly clean (a few dry crumbs are okay, just no streaks).
3.5.3208

This post is linked to Gluten-Free Wednesdays!

Gluten free super moist gingerbread muffins!

Did you enjoy these gluten free gingerbread muffins? If so, write in the comments with more ideas for gluten free muffin recipes you’d like to see on the blog soon!

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Comments

  1. P. Hane says

    January 19, 2015 at 11:02 am

    Can I use almond flour in this instead of rice flour?

    Reply
    • Linnaea says

      January 21, 2015 at 7:48 pm

      You could try, though since almond flour is very different from rice flour I can’t guarentee that it would work. You could perhaps sub almond flour for part of the rice flour or maybe use an almond flour/coconut flour combo. If you can’t eat rice flour but can eat starches, an almond flour/starch combo could work.

      Reply

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Hi, I’m Linnaea, the girl behind the blog! When I'm not mixing up GF goodness, you might find me herding cattle on our family ranch, frantically studying my way through college, procrastinating on homework by reading a good thick book, or bossing people around. Welcome to my corner of the internet! I'm so glad you're here. :) [Read More...]

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