Gluten Free Lemon Ginger Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
1/4 c grated ginger3/4 c. raw sugar, dividedlemon peel from one lemon (or more)1 1/2 c rice flour3/4 c coconut flour3/4 tsp baking powder1/4 tsp baking soda1/2 c butter2 eggs1 c unsweetened applesauce1 c milk2 Tbsp buttermilk powder1/2 c water
add one heaping 1/4 c grated ginger and 1/4 c raw sugar in a small saucepan and heat until the sugar is melted, stirring constantly. This only takes a few minutes. Remove from heat. Stir in lemon zest and another 1/4 c. raw sugar.
In medium sized bowl, whisk flours, baking powder, and baking soda. Set aside
In large mixing bowl, cream the butter until smooth. Add the remaining 1/4 c. sugar and beat until well blended. Next add both eggs and beat. Add applesauce, milk, buttermilk powder and water. Beat until blended.
Add dry ingredients and stir until blended. Stir in ginger-lemon mixture.
The batter will be light but not runny. Spoon into muffin tins until about 3/4 full. Bake at 375 for 20-25 minutes.
Serving Size: makes 20 muffins
Number of Servings: 20
Recipe submitted by SparkPeople user HWEINER67.
In medium sized bowl, whisk flours, baking powder, and baking soda. Set aside
In large mixing bowl, cream the butter until smooth. Add the remaining 1/4 c. sugar and beat until well blended. Next add both eggs and beat. Add applesauce, milk, buttermilk powder and water. Beat until blended.
Add dry ingredients and stir until blended. Stir in ginger-lemon mixture.
The batter will be light but not runny. Spoon into muffin tins until about 3/4 full. Bake at 375 for 20-25 minutes.
Serving Size: makes 20 muffins
Number of Servings: 20
Recipe submitted by SparkPeople user HWEINER67.
Nutritional Info Amount Per Serving
- Calories: 153.6
- Total Fat: 6.0 g
- Cholesterol: 36.9 mg
- Sodium: 88.9 mg
- Total Carbs: 22.4 g
- Dietary Fiber: 2.3 g
- Protein: 2.8 g
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