Gluten/Egg Free Fresh Lemon Ginger Muffins Recipe
These are just delicious,and great for digestion and for energy! I am actually learning to enjoy coming up with some Gluten free recipes! For my all purpose flour I used equal parts-fava,oat(I realize not everyone can handle this)white rice,brown rice,garbanzo,potato starch and tapioca.I made about 10 lbs id say and have it all mixed in one big bag.
Prep time: | American |
Cook time: | Servings: 30 |
Wine and Drink Pairings: tea
Ingredients
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Directions
- Pre-heat oven to 375
- Mix the flour,soy lecithin(if you have it),and spice all together in seperate bowl.
- Peel orange and lemon reserving peels.Then Grate the peels of both(at least half of each peel)
- Mince the fresh ginger very fine and put half of it into food processer or blender along with the lemon,orange, and grated peels to make a juice.
- In standing mixerbowl(or seperate bowl with hand mixer) add the juiced ingredients to the rest of the wetingredients and mix.
- Add the dry ingredients to the wet and mix.
- Fills a 24 cup small cupcake/mini-muffin tin pan and a 12 cup regular muffin tin pan
- bake for 18-20 minutes depending on your oven.I do convection so Its a little different for me.(around 15)