Gingerbread Muffins

Gingerbread Muffins

Ryze Flour

Yellow Ryze Flour Bag

Prep / Cook Time

20 / 18-20 Minutes

Yield

12 muffins

Ryze Flour

yellow

Ryze Flour Bag
Prep / Cook Time

20 / 18-20

Minutes
Yield

12

muffins
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Ingredients
2 cups
RYZE Yellow Flour Blend
1 tsp
baking soda
1/2 tsp
salt
1 1/2 tsps
ginger
3/4 tsp
nutmeg
3/4 tsp
cinnamon
1/2 tsp
ground cloves
1/4 cup
brown sugar, packed
1/2 cup
molasses (not back-strap)
2
eggs, room temp
1/2 cup
unsalted butter, room temp
1 tsp
vanilla
3/4 cup
buttermilk
Description

You can whip up a batch of these Gluten-Free Gingerbread Muffins in no time. These tender gingerbread muffins will spice up your life and can be enjoyed anytime of the year.

Instructions
  1. Preheat oven to 350° F. Grease a 12-serving metal muffin pan; set aside.
  2. In a medium mixing bowl, mix flour, baking soda, salt, ginger, nutmeg, cinnamon, and cloves.
  3. In a separate medium mixing bowl beat together brown sugar, molasses, eggs, butter, and vanilla until smooth and creamy.
  4. Whisk in the buttermilk until combined.
  5. Add the flour mixture all at once and whisk until combined.
  6. Spoon the batter into each muffin well, filling 2/3 the way full.
  7. Bake for 18-20 minutes or until a toothpick comes out clean.
  8. Cool in the pan for 5 minutes, then removed to a wire rack.
  9. Store in an airtight container at room temperature for up to 4 days.

This recipe was developed by Chrystal Carver from Gluten Free Palate. Chrystal website features a collection of recipes, reviews, cookbooks and travel advice for the gluten free. Website can be found here: www.glutenfreepalate.com

Photo credit also goes to Chrystal Carver.

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