Thursday, February 26, 2009

Easy GF Gingersnap Muffins

I got the basic recipe off the back of the Arrowhead Mills oat bran box, and then I tweaked it, which you can do too to create different flavors.

Here's the recipe:
2 1/2 C oat bran
1/4 C dried fruit (optional-I opted out)
1 Tbsp baking powder
1/2 Tsp sea salt
3 egg whites-beaten
1 C water
1/2 C molasses (or agave syrup or jam or honey...)
2 Tbsp Xylitol (or sugar)
1/4 Tsp + ginger
1/4 Tsp + cinnamon
1/4 Tsp + nutmeg (or clove)

Mix well, fill well-oiled (or cupcake wrappers) muffin tin 2/3 of the way full.
Heat oven to 475 degrees. Bake 14-16 minutes.
Easily halfable. I've halved it w/the 3 full egg whites still as well as 2. Either way works fine.
I get 8 muffins from a halved recipe.

You could make it a savory recipe too. I'm wondering about a rosemary/garlic batch.
Let me know what variations you come up with!