Gingerbread Muffins with Cream Cheese Frosting

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This gluten-free muffin recipe was created by Yasmine at the Wedge Natural Foods Co-op in Minneapolis. You can find more from The Wedge at www.wedge.coop/food/.

Ingredients

1 cup hot water
1 teaspoon vanilla extract
¹⁄₄ cup Organic Valley Butter
¹⁄₂ cup powdered sugar (or substitute maple syrup or agave nectar)
16 ounces Organic Valley Cream Cheese  (or Neufchatel)
Muffins
³⁄₄ cup canola oil
¹⁄₂ cup sugar
3 cups gluten-free flour
2 teaspoons cinnamon
1 ¹⁄₂ teaspoons ginger
1 tablespoon grated fresh ginger
1 teaspoon cloves
1 Organic Valley egg
³⁄₄ cup molasses

Directions

1. Combine the oil, sugar, molasses and hot water.2. Combine dry ingredient and mix with wet.3. If you are using a gf flour that already has xanthan gum, baking soda and baking powder in it you dont need to use those ingredients but if you are not, add about 1 tsp of each.4. Bake at 375 for about 25-30 minutes. Finish with cream cheese frosting!

To make frosting:

Cream together cream cheese, powdered sugar, vanilla extract and butter. Spread and enjoy.

Notes

This Guest Chef recipe has not been kitchen-tested by Organic Valley.

* About Gluten Free Flour: There are a number of prepared gluten-free flour mixes available. Yasmine uses Pamela's brand bread flour in many of her recipes. You can also create your own blend. There's a useful overview of various types of GF flours and their characteristics at www.wheat-free.org/wheat-free-flour.html

Courtesy of The Wedge Natural Foods Co-op

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Comments

Deb from New Jersey on January 8th, 2011

This sounds like just the recipe I have been looking for. I am trying to find my husbands favorites converted to Gluten Free.

THANKS! Will post again after I bake.

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