Breakfast is one meal, as important as it is to get the body ready for the day ahead, that I don't typically trouble over unless I have a lazy day to indulge. I tend to plan ahead and have healthy quick bites on hand throughout the week to nourish and keep me going — the sort of thing you can sit down and enjoy without rushing and without fussing. Muffins are always a good choice, as I stay away from sugary, overly processed breakfast cereals, and as much as I enjoy porridge, I do like some variety in my diet too. Besides, muffins are an easy and satisfying take-along solution.
These moist and flavorful muffins are gluten-free, sweetened with a small amount of molasses and heightened by the inclusion of some fresh zesty ginger to complete the aromatic experience. The raisins, which are optional in this recipe, I found to be a nice contrast to the other textures and these reminded me of a really good bran muffin with a gingery twist.
|Gluten-Free Gingerbread Muffins|
|Recipe by Lisa Turner|
Published on February 27, 2013
Simple, moist and gluten-free gingerbread muffins loaded with spice flavor
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More gingerbread ideas from Lisa's Kitchen:
Pumpkin Gingerbread Waffles
Guinness Gingerbread Cake
Fresh Gingerbread with Lemon Icing
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