Differences

This shows you the differences between two versions of the page.

--- gluten_free_dark_and_stormy_muffins [2025/04/30 11:07] – karin
+++ gluten_free_dark_and_stormy_muffins [2026/06/13 12:59] (current) – karin
@@ Line 5: / Line 5: @@
   * 2 c. [[https://www.amazon.com/dp/B00HGIQJV8|gluten-free flour]]
-  * 1/2 c. sugar
+  * 1/2 c. brown sugar
   * 1 1/2 t. baking powder
   * 1/2 t. baking soda
@@ Line 15: / Line 15: @@
   * 1/2 c. vegetable oil
   * 1/2 c. rum
-  * 1/4 c. ginger paste
   * 1 T. lime juice
+  * 2 T. ginger puree
 ===== Directions =====
   * 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 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, ginger paste and lime juice). Pour wet ingredients into the dry ingredients and stir until well combined.
+  * 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.
 ===== Source =====
   * A gluten-free version of my [[https://karinhowe.com/recipes/dark_stormy_muffins|Dark and Stormy muffins]], using this [[https://livingwellmom.com/gluten-free-gingerbread-muffins/|gluten-free ginger muffin recipe]] as a starting point.
-  * Yield: 15 muffins
+  * Yield: 16 muffins
+  * Last updated: 6/13/26
 {{tag>type:muffin type:gluten_free ingredient:ginger}}