Gingerbread Muffins with Cream Cheese Frosting
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:
Muffins:
3/4 c. canola oil
1/2 c. sugar
3 c. gluten free flour*
2 tsp cinnamon
1 1/2 tsp ginger
1 tbsp fresh grated ginger
1 tsp cloves
1 Organic Valley egg
3/4 c molasses
1 c. hot water
Frosting:
2, 8oz bars Organic Valley Cream Cheese
or Neufchatel
1 teaspoon pure vanilla extract
1/4 cup Organic Valley Butter
1/2 cup powdered sugar (can substitute maple syrup or agave nectar)
Instructions:
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.
Note:
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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