Ingredients
Liquid Ingredients
- 2 large eggs (at room temperature)
- ⅔ cup milk
- ¼ cup canola oil
- 2 tablespoons molasses (not blackstrap)
- 1 teaspoon pure vanilla extract
Dry Ingredients
- ⅔ cup amaranth flour
- ⅔ cup potato starch
- ½ cup tapioca flour
- 1 cup packed dark brown sugar
- 1 tablespoon baking powder
- 1 teaspoon xanthan gum
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon each grated nutmeg and ground allspice
- ⅛ teaspoon ground cloves
- ½ cup finely chopped crystallized ginger
- ¼ cup finely chopped walnuts
Ginger Sugar Crust
- 2 tablespoons sugar
- ½ teaspoon ground ginger
Instructions
- Place a rack in the middle of the oven.
- Preheat the oven to 375°F.
- Generously grease a 12-cup or 6-cup gray nonstick muffin pan or line with paper liners.
- In a medium bowl, beat the eggs with an electric mixer on medium speed until light yellow and frothy, about 30 seconds.2 large eggs
- Add the milk, oil, molasses, and vanilla and beat on low speed until well blended.⅔ cup milk, ¼ cup canola oil, 2 tablespoons molasses, 1 teaspoon pure vanilla extract
- In a small bowl, whisk together the dry ingredients.⅔ cup amaranth flour, ⅔ cup potato starch, ½ cup tapioca flour, 1 cup packed dark brown sugar, 1 tablespoon baking powder, 1 teaspoon xanthan gum, 1 teaspoon salt, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, ½ teaspoon each grated nutmeg and ground allspice, 1/8 teaspoon ground cloves
- With the mixer on low speed, gradually beat the dry ingredients into the liquid ingredients until the batter is smooth and slightly thickened.
- Gently stir in the crystallized ginger and walnuts.½ cup finely chopped crystallized ginger, ¼ cup finely chopped walnuts
- Divide the batter evenly in the muffin pan.
Make the crust
- In a small bowl, whisk together the sugar and ground ginger and sprinkle evenly on the batter.1/2 teaspoon ground ginger, 2 tablespoons sugar
- Bake the larger muffins 35 to 40 minutes or the smaller muffins for 20 to 25 minutes or until a toothpick inserted into the center of the muffin comes out clean.
- Cool the muffins in the pan 10 minutes on a wire rack.
- Remove the muffins from the pans and cool completely on the wire rack.
- Serve slightly warm.
