Saturday, January 4, 2014

Gingerbread Muffins

Woke today to a snowy frigid winter day. Not all that atypical of the weather here in the Northeast, but just the same it looks like a day to stay indoors. As a matter of fact, it is the perfect day to build a fire and bake a batch of my quick and easy Gingerbread Muffins. Not only do they taste amazing, but they fill the house with wonderful spicy aromas. A delicious treat for my family when we sit in front of the warm crackling fireplace for our ritual game of scrabble. 



Gingerbread Muffins


Ingredients:  ( Makes 8 large or 12 regular size muffins)
  • 5 tablespoons Earth Balance buttery spread, softened
  • 1/2 cup light brown sugar
  • 1/2 cup molasses
  • 1 egg
  • 1/2 cup of your favorite non dairy milk, warmed
  • 1 1/3  cups of gluten free all purpose baking flour (not regular gluten free flour) Note: Arrowhead Mills, Hodgson Mill, Bella and King Arthur all make "gluten free all purpose baking mix."
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon cocoa powder
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder

Instructions:
  1. Preheat oven to 350 degrees.
  2. Cream the Earth Balance buttery spread with the light brown sugar .
  3. Add the molasses and the egg. 
  4. Sift together the flour, baking powder, ginger, cinnamon, cocoa powder, allspice, nutmeg and salt.
  5. Dissolve the baking soda in the warmed non dairy milk. 
  6. Add the flour mixture to the creamed mixture and stir until just combined.
  7. Stir in the hot milk mixture. 
  8. Fill muffin liners 3/4 full.
  9. Bake for 20 minutes or until the muffins bounce back when touched.
  10. If desired you can glaze the muffins by combining 1 tablespoon of Earth Balance, 1 1/4 cups of powdered sugar and a couple of tablespoons of non dairy milk until desired consistency is reached. Note: add the non dairy milk if the consistency is too thick to spread on the muffins.

    Don't forget to check out my Weekly Grocery Specials found under pages in the side bar. This is a new addition to my blog. Additionally, please remember to sign up via the subscription or " follow by email box" on the upper right side to receive all my upcoming recipes, product tips and grocery specials. Thanks for visiting and have a great day!

    This recipe was shared at: Allergy-Free Wednesdays, Full Plate Thursday, 
    Weekend Retreat, Foodie Friends Friday, Turn It Up Tuesday



11 comments:

  1. These sound soooo good. You are making me wish I had a fireplace. Oh well, I can still make yummy smelling treats.

    ReplyDelete
  2. Thanks for linking up at our Gluten Free Fridays Party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) I can't wait to see what you share next time!
    -Cindy

    ReplyDelete
    Replies
    1. Cindy; Thanks for hosting GF Friday's! Best, Phyllis

      Delete
  3. Love the spices you have used in your delicious Gingerbread Muffins. Thank you for sharing them with us at the Hearth and Soul hop!

    ReplyDelete
  4. I love gingerbread so much! And not just because of my ginger hair ;D

    Bet it's even more amazing in muffin form!

    ReplyDelete
  5. Thank you for posting on Motivation Monday!

    ReplyDelete
  6. Where/when is the baking powder added? It is not mentioned in the instructions.


    ReplyDelete
    Replies
    1. Sorry about that! The baking powder is mixed in with the flour in step 4. Thanks for catching that and enjoy the muffins! Best, Phyllis

      Delete