This is an adapted version of a recipe found on www.recipesource.com. These muffins bring out the intense, aromatic quality of fresh ginger beautifully, without a trace of the peppery taste. The texture is nice, they freeze well and reheat great in the microwave.
- 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
- Preheat oven to 375°F Grease muffin tins or use paper liners.
- 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.
- Grind the sugar (I use my good old electric coffeegrinder for this).
- In a small saucepan, slowly heat half of the sugar and the grated gingerroot until all sugar has melted and mixture is hot.
- Turn off heat and stir in lemon zest.
- Cream the remaining sugar with the margarine until well combined, then stir in eggs one by one.
- Add the soy yogurt and mix until smooth. Stir in ginger-lemon mixture.
- 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.
- Add the dry mixture to the wet mixture gradually. Beat until smooth.
- 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 ;-))
- Bake for 25 to 30 minutes.
- Let cool for a couple of minutes and transfer to a wire rack, until cool enough to handle.
- Serve warm.