Differences

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

--- gluten_free_dark_and_stormy_muffins [2025/06/01 06:54] – 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 16: / Line 16: @@
   * 1/2 c. rum
   * 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, 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.
-===== Notes =====
-  * 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.
 ===== 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: 13 muffins
+  * Yield: 16 muffins
-  * Last updated: 6/1/25
+  * Last updated: 6/13/26
 {{tag>type:muffin type:gluten_free ingredient:ginger}}