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  • Gluten/Egg Free Fresh Lemon Ginger Muffins

    1 vote
    Gluten/Egg Free Fresh Lemon Ginger Muffins
    Prep: 20 min Cook: 20 min Servings: 30
    by FromScratch Sarah
    20 recipes
    >
    These are just delicious,and great for digestion and for energy! I am actually learning to enjoy coming up with some Gluten free recipes! For my all purpose flour I used equal parts-fava,oat(I realize not everyone can handle this)white rice,brown rice,garbanzo,potato starch and tapioca.I made about 10 lbs id say and have it all mixed in one big bag.

    Ingredients

    • 2 cups flour-GF all purpose
    • 3/4 cups sorghum flour-sweet
    • 3/4 cups flaxseed (milled)
    • 2 tsp soy lecithin
    • 1/3 cup egg replacer-Then add 2/3 cup hot water to it and mix
    • 1 lemon
    • 1 orange
    • ginger root-about 2 inches
    • 1/2 cup yougart(plain greek)
    • 1/4 cup applesauce(unsweetened)
    • 1/2 cup sugar/honey/agave
    • 1/4 cup brown sugar-pure cane
    • 1/4 cup stevia-powdered
    • 1/4 cup orange juice
    • 1/4 cup olive oil
    • 1/4 cup hot water
    • 2 tbsp chia seeds
    • 1 tbsp each-cinnamon,cloves,cardamom

    Directions

    1. Pre-heat oven to 375
    2. Mix the flour,soy lecithin(if you have it),and spice all together in seperate bowl.
    3. Peel orange and lemon reserving peels.Then Grate the peels of both(at least half of each peel)
    4. Mince the fresh ginger very fine and put half of it into food processer or blender along with the lemon,orange, and grated peels to make a juice.
    5. In standing mixerbowl(or seperate bowl with hand mixer) add the juiced ingredients to the rest of the wetingredients and mix.
    6. Add the dry ingredients to the wet and mix.
    7. Fills a 24 cup small cupcake/mini-muffin tin pan and a 12 cup regular muffin tin pan
    8. bake for 18-20 minutes depending on your oven.I do convection so Its a little different for me.(around 15)

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