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Lemon-Ginger Muffins (Gluten Free)

8:00 AM, Jan 15, 2013   |    comments
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Makes 12-16 muffins

 

3 ounces fresh ginger root

 

3/4 cup sugar, divided

 

2 tablespoons lemon zest

 

1 1/2 cups brown rice flour

 

1/2 cup tapioca flour**

 

1/4 cup cornmeal

 

3/4 teaspoon baking powder

 

1/4 teaspoon baking soda

 

1/2 cup unsalted butter, softened

 

2 eggs

 

1 cup plain yogurt

 

Preheat oven to 375. Line a standard muffin tin with paper liners or coat evenly with cooking spray. If using a shallow muffin pan, this recipe will make closer to 16 muffins.

 

Cut the ginger into pieces and add to a food processor fitted with a metal blade.  Process ginger until finely minced.  You should have a heaping 1/4 cup of fresh ginger.  Add the 1/4 cup of ginger plus 1/4 cup sugar in a small saucepan. Cook over medium heat until the sugar has melted, stirring constantly.  This should take just a few minutes. Remove from heat. Stir in lemon zest.

 

In a medium size bowl, whisk together flours, cornmeal, baking powder and baking soda. Set aside.

 

In a large mixing bowl, beat butter until smooth.  Add 1/4 cup of sugar and beat again until well blended.  Add both eggs and beat until creamy.  Add yogurt and beat again. Stir dry ingredients into butter mixture.  Add the ginger-lemon mixture and stir until combined.

 

Spoon batter into muffin tin cups.  Each cup should be about 3/4 full.  Bake for 20 to 25 minutes.  Cool in the tins for a minute and then remove to wire rack to continue cooling.

 

**If you can't find tapioca flour, you can use 1 ¾ - 2 cups brown rice flour.  As a non gluten-free alternative, feel free to substitute flour and cornmeal for 2 cups whole wheat pastry flour or all-purpose flour.

 

Per Serving: 241 Calories; 10g Fat (6 g sat); 4g Protein; 35g Carbohydrate; 2g Dietary Fiber; 59mg Cholesterol; 82mg Sodium.

 

 

 

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