I love the taste of gingerbread and it was one of the things I reallymissed when I went gluten free.
These are as close to the real thing as I can get! The boys love them, great for lunch boxes and they last a few days unlike normal muffins.
150g glutinous rice flour
100g buckwheat flour
2 teaspoons gluten free baking powder
1 teaspoon bicarbonate of soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 egg, beaten
100g brown sugar
90mls vegetable oil
60mls black treacle
Preheat the oven to 200 degrees Centigrade. Line a twelve hole muffin tin.
In a large bowl, combine the flours, baking powder, bicarb, ginger and cinnamon.
In a jug, beat the egg, add the sugar and milk, using a fork mix it well.
Add the oil, treacle and syrup to the egg mix, use the fork to mix very well.
Pour the wet ingredients into the dry, stir until combined with no lumps.
Fill the muffin papers, around half full.
Pop in the oven and bake for 25mins.