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