Gluten-Free Gingerbread Muffins

Breakfast is one meal, as important as it is to get the body ready for the day ahead, that I don't typically trouble over unless I have a lazy day to indulge. I tend to plan ahead and have healthy quick bites on hand throughout the week to nourish and keep me going — the sort of thing you can sit down and enjoy without rushing and without fussing. Muffins are always a good choice, as I stay away from sugary, overly processed breakfast cereals, and as much as I enjoy porridge, I do like some variety in my diet too. Besides, muffins are an easy and satisfying take-along solution.

These moist and flavorful muffins are gluten-free, sweetened with a small amount of molasses and heightened by the inclusion of some fresh zesty ginger to complete the aromatic experience. The raisins, which are optional in this recipe, I found to be a nice contrast to the other textures and these reminded me of a really good bran muffin with a gingery twist.

Gluten-Free Gingerbread Muffins

Recipe by Lisa Turner Published on February 27, 2013 Simple, moist and gluten-free gingerbread muffins loaded with spice flavor Print this recipe Dry ingredients: 1 cup cornmeal 2/3 cup brown rice flour 1/3 cup quinoa flour 1/4 cup besan (chickpea) flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/2 teaspoon sea salt Other ingredients: 2 large eggs 1 cup yogurt or milk and yogurt 1/2 cup molasses 2 teaspoons fresh grated ginger 1/3 cup oil (I used grape seed oil) dash of vanilla (optional) 1/3 to 1/2 cup raisins (optional) Instructions: Grease 12 standard size muffin cups and preheat an oven to 375°. In a large bowl, sift together the cornmeal, flours, baking powder, baking soda, cinnamon, cloves and salt. In a medium bowl, beat together the eggs, yogurt (or milk and yogurt) and molasses. Stir in the ginger, oil, vanilla if using, and raisins if using. Make a well in the center of the dry ingredients and whisk in the wet ingredients until just combined. Spoon the batter evenly into the prepared muffin cups. Bake in the oven for 20 to 25 minutes until the muffins are lightly browned and set. Let sit in the pan for a few minutes after removing from the oven and then transfer to a wire rack to cool. Serve warm or at room temperature. Makes 12 muffins

More gingerbread ideas from Lisa's Kitchen:
Pumpkin Gingerbread Waffles
Guinness Gingerbread Cake
Fresh Gingerbread with Lemon Icing