Recipes

Gingerbread muffins (failsafe and gluten-free dairy free)

1 cup brown rice flour
1/2 cup potato flour
1/2 cup cornflour
2 tsp xanthan gum
1 tsp unflavoured gelatine powder
1 and 1/2 tsp GF baking power
1 and 1/2 tsp baking soda
1/2 tsp salt
2 small eggs, lightly beaten
2/3 cup brown sugar
1 cup pear puree
1/2 cup golden syrup
3 tablespoons canola oil

Preheat over to 180°C. Oil muffin tins (12 very large muffins) or equivalent. Combine dry ingredients in a small bowl. In another bowl, combine egg, brown sugar, pear puree, golden syrup and oil. Stir in dry ingredients until just moist. Spoon batter into tins. Bake for 15-20 minutes or until cooked. Ice with plain white or citric acid flavoured icing if required.

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