quickbread - Gluten Free Gingerbread Muffins

By tinathorn

Ingredients

• 1/2 cup honey, or sugar substitute
• 1/2 cup margarine, trans-fat free, soft tub reduced-fat
• 2 egg whites
• 1 cup(s) yogurt, fat-free plain
• 1 Tablespoon lemon zest, grated
• 1 teaspoon vanilla extract
• 2 cups flour, teff, (see tip below)
• 2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ginger, dried
• 1/2 teaspoon cinnamon, ground
• 1/2 teaspoon nutmeg, ground
• 1/4 teaspoon cloves, ground
• 1 Tablespoon ginger, crystallized, chopped

Details

Servings 10
Adapted from glutenfreerecipebox.com

Preparation

Step 1

Preheat the oven to 350°F. Line the cups of a 12-cup muffin pan with paper liners.

In a large bowl, mix the honey or sugar substitute with the margarine. Stir in the egg whites, yogurt, lemon zest, and vanilla. Add the teff flour, baking powder, baking soda, dried ginger, cinnamon, nutmeg, and cloves. Stir until the flour is just incorporated, but do not overmix. Fold in the crystallized ginger.

Fill each muffin liner three-fourths full with batter. Bake 12 to 15 minutes, until the tops of the muffins are lightly browned and a toothpick comes out clean when inserted in the center. Turn the muffins out on a cooling rack.