2 c. gluten-free flour

1/2 c. brown 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

2 T. ginger puree

Preheat oven to 325 deg F.

Mix together the dry ingredients (flour, brown 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, lime juice and ginger puree). 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.

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

Yield: 16 muffins

Last updated: 6/13/26