Geeeeorgous Ginger Muffins

These ginger muffins are absolutely delish! We’ve been enjoying them unadulterated as simple muffins. However they also are super-scrumptious and especially pretty with a Middle Eastern twist; the muffin pictured here has a splodge of rose flavoured dairy-free “butter-cream” with a sprinkling of dried strawberries on top. Very summery flavours.

I know not everyone appreciates North African rose flavours – so if you want a different icing why not go quintessentially British with strawberries and vanilla dairy-free cream icing? It is Wimbeldon after all 🙂

Give them a go, they are gluten-free, egg-free, dairy-free, soya-free and nut-free; so hopefully many of you will be free to enjoy them. If you like different icing let me know how you make these gorgeous ginger muffins your own.

Geeeeorgous Ginger Muffins – Ingredients

stem ginger & liquid, water, flaxseed (ground) gluten-free oats, gluten-free self raising flour, baking powder, bicarbonate of soda, salt, sunflower oil, cider vinegar

Geeeeorgous Ginger Muffins – Process (makes 15 muffins)

• Preheat your oven to 180°C (fan oven)
• In your liquidiser blitz:
  • 1 C consisting of 6 stem ginger balls and syrup
• Pour into a bowl
• Pour into the liquidiser:
  • 1 C water
• Blitz it so that all the remnants of ginger are cleaned off the liquidiser.
• Pour ½ C of the water from the liquidiser into the bowl of ginger
• Use the other ½ C to make your flax-egg – here’s how:
• In a cup add:

  

  • ½ C gingery water
  • 2 Tbs ground flax-seed
• Stir and set aside
• To the bowl of blitzed ginger stir in:
  • 1 C gluten free oats
• Now prep your muffin trays with cases
• To your bowl of ginger and oats add:
  • 1 C self-raising gluten-free flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • grind of salt
  • ¹/3 C oil (I used sunflower oil)
  • 3 tsp cider vinegar
  • your congealing flax-egg mix
• Stir until it’s all combined then dollop the mix into the waiting cases

  

• Pop into the oven for 15 minutes
• When they come out of the oven allow to rest in the tin for about 5 minutes then  place on a cooling rack.

If you want to make the dairy-free rose “butter” cream here’s how (swap rose water for vanilla extract if you prefer).

Rose Dairy-free “butter” Cream – Ingredients

sunflower spread, rose water, icing sugar

Rose Dairy-free “butter” Cream – Process

• Into your liquidiser add:
  • ¼ C sunflower spread
  • ½ tsp rose water

    

  • ½ C icing sugar
• Beat until a creamy smooth icing is formed
• Keep the icing in an air-tight container in the fridge and ice cakes just before your guests arrive – make sure the muffins have totally cooled. I sprinkled a load of freeze-dried strawberries over the top.

Now it’s time to enjoy your efforts x