Thursday, December 26, 2013

Gluten-Free Gingerbread Muffins

While I made a delicious Bison Gingerbread Coffee Cake for the party-goers, it wouldn't do for our gluten-free friends. So, I whipped up a different - gluten-free - version...that means without the beer and without the wheat.


1-1/4 C butter, plus some for greasing
1 C unsulphered molasses
1 C dark brown sugar, packed
1/2 C coffee
2 t ground ginger
2 t ground cinnamon
1 t ground nutmeg
1/4 t ground cloves
2 C gluten-free flour blend
1 T baking powder
1 C sour cream
2 eggs

Preheat the oven to 350. Butter your muffin pan.

Melt the remaining butter completely. Stir in molasses, brown sugar, coffee, eggs, and sour cream. Add in dry ingredients and stir till completely moistened. Spoon into buttered cake pan. Bake for 1 hour or till a toothpick inserted comes out clean.


I served this with a Ginger-Lemon Curd.

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