Fresh Ginger Muffins (gluten And Dairy Free)

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 2 ounces fresh gingerroot, finely grated
• 3/4 cup light cane sugar
• 2 tablespoons lemon zest
• 8 tablespoons dairy-free margarine
• 3 large eggs
• 1 cup soy yogurt
• 1 cup gluten-free cake flour
• 1 cup oat flour
• 1 teaspoon xanthan gum (see note) or 1 teaspoon guar gum (see note)
• 1/2 teaspoon salt
• 3/4 teaspoon baking soda

Recipe

• 1 preheat oven to 375°f grease muffin tins or use paper liners.
• 2 peel a chunk of fresh gingerroot and grate it very finely, then cut off another chunk and grate it, until you have 2 oz or about 1/4 cup.
• 3 grind the sugar (i use my good old electric coffeegrinder for this).
• 4 in a small saucepan, slowly heat half of the sugar and the grated gingerroot until all sugar has melted and mixture is hot.
• 5 turn off heat and stir in lemon zest.
• 6 cream the remaining sugar with the margarine until well combined, then stir in eggs one by one.
• 7 add the soy yogurt and mix until smooth. stir in ginger-lemon mixture.
• 8 sift flours, salt, guar/xanthan gum and baking soda together in a separate bowl. note 1: if your cake flour mix already contains xanthan or guar gum, there's no need to add extra. note 2: if you use a store bought mix, there will probably be a leavening agent in it already, in this case add only 3/8 tsp baking soda.
• 9 add the dry mixture to the wet mixture gradually. beat until smooth.
• 10 fill up the muffin tins so that each cup is almost full (they will rise up beautifully but sink back in for 20% or so ;-))
• 11 bake for 25 to 30 minutes.
• 12 let cool for a couple of minutes and transfer to a wire rack, until cool enough to handle.
• 13 serve warm.