“Gingerbread” Muffins
Print recipe
| Serves | 12 |
| Prep time | 20 minutes |
| Cook time | 20 minutes |
| Total time | 40 minutes |
| Allergy / Intolerance | Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates, Wheat |
| Suitable for | Gluten Free, RPAH Elimination Diet - Low Chemical / Failsafe |
| Meal type | Sweet Things |
| Misc | Child Friendly, Freezable, Pre-preparable, Serve Cold |
| Occasion | Birthday Party, Christmas, Special Occasions |
| From book | The Failsafe Cookbook |
Gingerbread muffins without the ginger.
Ingredients
- 1 cup plain white flour
- 1 cup plain wholemeal flour
- 4 teaspoons baking powder
- pinch salt
- 2 eggs (lightly beaten)
- 2/3 cups brown sugar
- 1 cup pear puree (approximately 3 pears pureed)
- 1/2 cup golden syrup
- 3 tablespoons sunflower oil
To decorate: (Optional)
- 1 cup pure icing sugar (sifted)
- 2 teaspoons butter (melted)
- 1-2 tablespoon hot water
Directions
| 1. | Preheat the oven to 180 C. Prepare two 6-hole muffin trays. |
| 2. | Sift together and combine the dry ingredients, except the sugar. Tip the husks from the wholemeal flour back into the bowl. |
| 3. | Sift the sugar to remove any lumps, then combine in a bowl with eggs, pear puree, golden syrup and oil. |
| 4. | Stir in the dry ingredients and mix until just combined. |
| 5. | Spoon the batter into the muffin trays. Bake for 15 to 20 minutes or until cooked. |
| 6. | Allow to cool slightly then turn out onto a wire rack to cool completely. |
| To decorate (optional): | |
| 7. | Combine all the ingredients for the icing, adding enough water to make a spreadable consistency. |
| 8. | Spread over the muffins and add additional decorations such as Smarties (Amines) or naturally coloured 100s and 1000s (Salicylates). |
Note
Low Chemical / Failsafe
For the gluten free version, replace the 2 cups of flour and baking powder with:
- 1 cup brown rice flour
- 1/2 cup potato flour
- 1/2 cup cornflour
- 2 tspn xantham gum
- 1 tspn gelatine
- 1 1/2 tspn gluten-free baking powder
- 1 1/2 tspn sodium bicarbonate
