Gluten Free gingerbread muffins

Gingerbread Muffins makes 12 muffins
gluten free, low fat, vegan, healthy, delicious

2 cups flour/GF flour/GF pancake mix/wholewheat flour 

1 tsp baking soda

1/4 tsp salt 

1/2 tsp cinnamon 

1/2 tsp ginger (if you like lots of ginger, add more!) 

1/2 cup milk of your choice 

1/3-1/2 cup cane sugar/brown sugar (the amount of sugar depends on your tastes!) 

1/4 cup molasses

1/2 cup unsweetened applesauce 

Preheat oven to 180°C/355°F.

In a large bowl mix together flour, baking soda, salt, cinnamon and ginger. 

In a medium mixing bowl combine milk, sugar, molasses and applesauce and pour into the dry ingredients.

Stir the mixture together until just combined and pour into muffin cups. 

If using cinnamon sugar: sprinkle sugar mixture over the tops of the muffins. 

Bake muffins for 10-15 minutes or until a skewer inserted removes clean (the sugared ones take slightly longer). 

Cinnamon Sugar ToppingYou can do this topping one of two ways - make your own or use store bought cinnamon sugar and sprinkle it on top.

2 tbsp sugar (cane/white/brown all work)

1/2 tsp cinnamon

If you don't have/like molasses you can probably use something like golden syrup or treacle, you just won't have the molasses flavour.

Three cheese muffins

Ingredients:

• 2 ½  cups self-raising flour
• 1 tablespoon caster sugar
• ⅓ cup shredded fresh basil leaves
• 2 green onions, finely chopped
• ¾ cup milk
• 1 egg, lightly beaten
• ½ cup vegetable oil
• 2 garlic cloves, crushed
• ½ cup grated vintage cheddar cheese
• ½ cup finely grated parmesan cheese
• 100g Lemnos Full Cream Fetta, crumbled (see note)
• Olive tapenade or spicy roasted capsicum dip, to serve

Method:

1. Preheat oven to 190°C/170°C fan-forced. Grease a 12 hole, 1/3 cup-capacity muffin pan.
2. Combine the flour, sugar, basil and onion in a bowl. Make a well in centre.
3. Add milk, egg, oil, garlic, cheddar and parmesan. Mix until just combined. Season with salt and pepper. Fold in 2/3 feta. Spoon mixture evenly between holes of prepared pan.
4. Top with remaining feta. Bake for 20 to 22 minutes or until golden and just firm to touch. Stand in pan for 2 minutes.
5. Carefully turn onto a wire rack to cool. Serve warm or cold with tapenade or dip.

Spinach feta muffins

ngredients:

• 375g (2 1/2 cups) self-raising flour
• 250g (about 1/2 bunch) English spinach, trimmed, washed, dried, shredded
• 150g fetta, crumbled
• 110g (1/2 cup) chopped semi-dried tomatoes
• 2 tablespoons finely grated parmesan or vegetarian hard cheese
• 330ml (1 1/3 cups) milk
• 90g butter, melted
• 1 egg
• 1 tablespoon chopped fresh dill
• 2 tablespoons finely grated parmesan or vegetarian hard cheese, extra

Method:

1. Preheat the oven to 200 degrees Celsius and lightly grease twelve muffin pans with oil or butter.

2. Sift flour and add shredded spinach, feta, tomatoes and parmesan. Stir to combine. Whisk together milk, butter, egg and dill until combined. Add the milk mixture to the flour mixture and stir to combine.

3. Spoon mixture into the muffin tins and sprinkle with leftover parmesan. Bake for 20 minutes or until the skewer comes out clean.

ABCD muffins

1 medium apple, peeled, grated (royal gala recommended)
2 ripe bananas, mashed
1/3 cup pitted dried dates, chopped
1/2 cup vegetable oil
3/4 cup milk
1 egg
1/4 cup dessicated coconut
1 1/2 cups self-raising flour
1/2 cup sugar

1. Preheat oven to 180 degrees (160 degrees fan-forced). Grease muffin pan.
2. Place apple, banana, dates, oil, milk and egg into a bowl. Mix until well combined. Add coconut, flour and sugar. Mix gently until just combined (be sure you don't over-mix). Divide mixture evenly into muffin tin. Sprinkle with extra sugar.
3. Bake for 15 to 20 minutes until golden and firm to touch. Stand in pan for 2 minutes. Transfer to a wire rack to cool completely. serve.

Spinach and Goat's Cheese muffins

Ingredients

Makes 16 muffins

• 70g cheddar
• 40g parmesan
• 150g baby spinach
• 250ml milk
• 3 large eggs
• 70ml olive oil
• 450 flour
• 2 tsp baking powder
• 150g goat’s cheese
• Handful of sesame and pumpkin seeds

Method

1. Preheat oven to 180C.
2. Grate cheddar cheese, finely chop half of the spinach and roughly chop the other half.
3. Pour milk and olive oil into a bowl and add eggs; whisk together. Fold through the flour, baking powder, parmesan, cheddar, spinach and a pinch of salt.
4. Line two muffin tins with paper cases and half-fill with batter. Crumble the goat cheese on top and then spoon remaining batter (make sure the goat cheese is totally covered).
5. Sprinkle with seeds and bake for 20 minutes or until golden.