Gingerbread Muffins Recipe

Name: Gingerbread Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup brown rice flour; ½ cup potato flour; ½ cup cornflour or ½ cup cornstarch; 2 teaspoons xanthan gum; 1 teaspoon unflavored gelatin, powder; 1 ½ teaspoons gluten free baking powder; 1 ½ teaspoons baking soda; ½ teaspoon salt; 2 small eggs, lightly beaten; ⅔ cup soft brown sugar; 1 cup pear, puree; ½ cup golden syrup; 3 tablespoons canola oil

Servings: persons

1 cup brown rice flour
½ cup potato flour
½ cup cornflour or ½ cup cornstarch
2 teaspoons xanthan gum
1 teaspoon unflavored gelatin, powder
1 ½ teaspoons gluten free baking powder
1 ½ teaspoons baking soda
½ teaspoon salt
2 small eggs, lightly beaten
⅔ cup soft brown sugar
1 cup pear, puree
½ cup golden syrup
3 tablespoons canola oil

1
Preheat over to 180C.
2
Oil muffin tins (12 very large muffins) or equivalent.
3
Combine dry ingredients in a small bowl.
4
In another bowl, combine egg, brown sugar, pear puree, golden syrup and oil.
5
Stir in dry ingredients until just moist.
6
Spoon batter into tins.
7
Bake for 15-20 minutes or until cooked.
8
Ice with plain white or citric acid flavoured icing if required.

477

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup brown rice flour, ½ cup potato flour, ½ cup cornflour or ½ cup cornstarch, 2 teaspoons xanthan gum, and more.

Yes, Gingerbread Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gingerbread Muffins

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