|Sweet Ginger Muffins copyright BuckHawk|
Here I'll tell you about the original recipe along with the changes I made to create my new muffin recipe. Although my recipe is both vegan and gluten-free, I've included the easy changes you can make to convert it to standard diet fare.
The Original Muffin Recipe
|Great Gluten-Free Vegan Eats|
Sweet Ginger Cake is meant to be a dessert. But, to go with the potato leek soup I was serving, I wanted something a bit less desserty. Ergo, less sugar and sweet ingredients and the addition of vegan cheese shreds and nutritional yeast. The result was a delicious cheesy muffin similar to sponge cake in texture.
Sweet Ginger Cheese Muffins Recipe
Ingredients and directions:
- 2/3 cup vegan margarine
- 1/3 cup raw sugar
- 1 teaspoon vanilla extract
Then add in:
- 2 teaspoons dried, ground ginger
- 1/3 cup tapioca flour
- 1/2 teaspoon sea salt
- 1 teaspoon xanthan gum
- 3 teaspoons baking powder
- 2 tablespoons nutritional yeast
- 2 cups gram flour
- 1/4 cup honey, agave or other sweetner
- 1 1/2 cups almond milk
Grease and flour 12 standard muffin cups and divide the mixture among the tins. Bake at 350 degrees for 25 minutes or until golden brown on top.
For those of you who are not familiar with vegan and gluten free cooking, many of these ingredients will sound foreign. But every single one is available in health food stores and online.
If you want to make these muffins in a more conventional way, you can easily replace the vegan margarine for butter, replace both the tapioca and gram flour with all-purpose flour, skip the xanthan gum and replace the vegan versions of milk and cheese with dairy versions.
Nutritional yeast is not like standard bread yeast. It's deactivated and more similar to brewer's yeast. It adds a cheesy flavor and vitamin B12 to anything it's added to. Nutritional yeast is found in a dried version, either flakes or powder. If you don't have nutritional yeast, you may want to add more cheese shreds.
Either way you want to make this recipe, you will enjoy a combination of flavors. Unexpected combination, I agree, but the result will complement soups and stews wonderfully.
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