Ginger is well known for its many benefits to your health. The spice not only creates delicious recipes but also has anti-inflammatory properties to help ease joint pain. On top of this it is great for combating nausea, making it a friend to anyone suffering from motion or morning sickness. These muffins are easy to transport making them useful as an on-the-go breakfast or a daytime snack. The recipe has the added benefits of being both gluten and dairy free.
This recipe makes 8 muffins and takes around an hour to complete. The muffins can be stored in an airtight container for 2-3 days or frozen in zip-lock bags for longer.
55g almond meal (ground almonds)
50g unrefined raw sugar
2 tablespoons finely chopped crystallised ginger
1 tablespoon ground linseed meal
105g buckwheat flour
2 tablespoons cornflour or true arrowroot
2 teaspoons gluten-free baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
a good pinch fine sea salt
1 cup finely sliced rhubarb
1 small apple, peeled, cored and finely diced
95ml rice or almond milk
60ml olive oil or melted coconut oil
1 large free-range egg
1 teaspoon vanilla extract
- Preheat oven to 180C. Grease or line eight 80ml cup capacity muffin tins with paper cases.
- Place almond meal, sugar, ginger and linseed meal into a medium bowl. Sieve over flour, baking powder and spices, then whisk to combine evenly.
- Stir in rhubarb and apple to coat in the flour mixture.
- In another smaller bowl whisk milk, oil, egg and vanilla before pouring into the dry mixture and stirring until just combined.
- Evenly divide batter between tins/paper cases (scatter with a few slices of rhubarb if desired) and bake for 20-25 minutes or until risen, golden around the edges and when a skewer is inserted into the centre it comes out clean. Remove from the oven and set aside for 5 minutes before transferring to a wire rack to cool further.