2 c. gluten-free flour

1/2 c. sugar

1 1/2 t. baking powder

1/2 t. baking soda

1 T. powdered ginger

3/4 c. chopped candied ginger

grated zest of two small limes

3 eggs

1/4 c. molasses

1/2 c. vegetable oil

1/2 c. rum

1 T. lime juice

Preheat oven to 325 deg F.

Mix together the dry ingredients (flour, sugar, baking powder, baking soda, powdered ginger). Add the chopped candied ginger and the lime zest.

Mix together the wet ingredients (eggs, molasses, oil, rum, and lime juice). Pour wet ingredients into the dry ingredients and stir until well combined.

Pour into muffin pans lined with muffin papers and bake for 20-25 min.

I intended to add 1/4 c. ginger paste in with the wet ingredients but spaced out. I'm sure it will still be very gingery but more is always better so add that in if you make these.

A gluten-free version of my Dark and Stormy muffins, using this gluten-free ginger muffin recipe as a starting point.

Yield: 13 muffins

Last updated: 6/1/25