These amazingly soft gluten free gingerbread muffins have just the right of molasses and spice. Perfect for cold winter mornings…or all year round!
With winter in the air, I’ve suddenly wanted spicy, wintery foods.
Like these gluten free gingerbread muffins.
Or pumpkin pie (recipe soon).
I guess it’s just buy ambien sleeping tablets this idea of what winter is supposed to be.
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.
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.
- 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
- Preheat the oven to 350 degrees F and line a 12 hole muffin pan with muffin liners.
- Combine the molasses, brown sugar, and olive oil.
- Beat the egg in with a fork.
- Stir in the sour cream.
- Add the baking powder, ginger, cinnamon, nutmeg, cloves, pepper, and salt. Stir until mixed.
- Add the rice flour, cornstarch, and gelatin and stir until just mixed.
- 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).
This post is linked to Gluten-Free Wednesdays!