Ingredients
Liquid Ingredients
- 2 large eggs (at room temperature)
- โ cup milk
- ยผ cup canola oil
- 2 tablespoons molasses (not blackstrap)
- 1 teaspoon pure vanilla extract
Dry Ingredients
- โ cup amaranth flour
- โ cup potato starch
- ยฝ 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
- ยฝ teaspoon each grated nutmeg and ground allspice
- โ teaspoon ground cloves
- ยฝ cup finely chopped crystallized ginger
- ยผ cup finely chopped walnuts
Ginger Sugar Crust
- 2 tablespoons sugar
- ยฝ teaspoon ground ginger
Instructions
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Place a rack in the middle of the oven.
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Preheat the oven to 375ยฐF.
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Generously grease a 12-cup or 6-cup gray nonstick muffin pan or line with paper liners.
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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
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Add the milk, oil, molasses, and vanilla and beat on low speed until well blended.โ cup milk, ยผ cup canola oil, 2 tablespoons molasses, 1 teaspoon pure vanilla extract
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In a small bowl, whisk together the dry ingredients.โ cup amaranth flour, โ cup potato starch, ยฝ 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, ยฝ teaspoon each grated nutmeg and ground allspice, 1/8 teaspoon ground cloves
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With the mixer on low speed, gradually beat the dry ingredients into the liquid ingredients until the batter is smooth and slightly thickened.
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Gently stir in the crystallized ginger and walnuts.ยฝ cup finely chopped crystallized ginger, ยผ cup finely chopped walnuts
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Divide the batter evenly in the muffin pan.
Make the crust
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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
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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.
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Cool the muffins in the pan 10 minutes on a wire rack.
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Remove the muffins from the pans and cool completely on the wire rack.
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Serve slightly warm.
