Tuesday, November 20, 2007
Molasses Gingercake Muffins
molasses is one of those words that you write down and then have to look at a few times before you believe that it's correctly spelt. I just spell checked mine, but my eye keeps being drawn back to it even though I know it's right. Mol-ass-es, hmmm.....
Anyway, I'm very fond of muffins at the moment, and I sure do love molasses! Nick, who has an unexplainable fear of both molasses and dates, can be seen reeling from the kitchen with a look of horror on his face when Fin and I tuck into our favourite breakfast treat of sheep's yogurt with chopped dates and a spoonful of molasses drizzled strikingly over the top. Needless to say, I didn't create these with Nick in mind, I just reached down the molasses and some raisins and thought, aha! gingercake muffins! Yum!
So here it is.
Molasses Gingercake Muffins (Gluten free - Makes 12)
1/2 cup melted butter
4 heaped dessertspoons molasses
2 large eggs
1 cup brown rice flour
1/2 cup ground rice
1/2 cup quinoa flour
2 tsp vanilla extract
2 heaped tsp ground ginger
1 tsp ground cinnamon
2/3 cup milk
1 tsp xanthan gum
1 tsp bicarbonate of soda
2 tsp cream of tartar
3 handfuls raisins
Preheat the oven to 180C (fan assisted) and fill a 12 bun muffin tray with cases.
Over a gentle heat melt the butter and treacle together. Cool by putting the bottom of the pan into some cold water while you weigh out the other ingredients.
When the treacle has cooled to luke warm beat in the eggs, vanilla and milk until smooth.
Sift all the dry ingredients together and stir into the wet ones with the raisins until just combined. If it looks too stiff, add a little more milk. It wants to be a very soft dropping consistency.
Pour or spoon into the cases and bake for 10-12 minutes until the top springs back slightly and they are risen.
Put onto a rack until they are just cool enough to eat and then eat one, blowing on each mouthful to cool the raisins - they really keep the heat. These are delicious spread with a little salted butter.
If you manage to keep them until the next day, unusually for a muffin, they will still be good, the top acquires a gingercake tackiness and the muffin will be dense. Split and spread with butter and marmalade or something with ginger in it - or for a Finley special, some more molasses......mmmmmmm..........
Posted by Naomi Devlin