Gingerbread Blackberry Muffins

Name: Gingerbread Blackberry Muffins
Yield: Makes 12 Muffins
Ingredients: 2 tablespoons cold unsalted butter, cut into ¼-inch (6-mm) pieces; 2 large eggs; 2 tablespoons dark molasses; 1 tablespoon white vinegar; 1 teaspoon baking powder; 3 tablespoons firmly packed brown sugar; ¼ cup (2 fl oz/60 ml) oil or melted butter; 1¼ cups (6 oz/185 g) fresh blackberries; ½ teaspoon each kosher salt and xanthan gum; ½ cup (2½ oz/75 g) toasted hazelnuts or whole almonds; ⅓ cup (2 oz/60 g) almond meal; ¾ cup (6 fl oz/180 ml) plus 3 tablespoons whole milk or soy milk; ⅔ cup (5 oz/155 g) firmly packed brown sugar; ¾ teaspoon baking soda; ¾ teaspoon each ground ginger, cinnamon, and allspice; ⅛ teaspoon ground ginger; 3 tablespoons each buckwheat flour and potato starch; 1⅓ cups (4½ oz/140 g) sorghum flour

Preparation info

Makes
12
Muffins

Difficulty
Easy

Appears in

Gluten-Free Baking

By Kristine Kidd

Published 2015

About

My husband loves these for a quick breakfast with his morning coffee. I learned about how to use buckwheat in baked goods at a gluten-free retreat I attended. It adds nutrients, earthy flavor, and good structure to these muffins and other treats.

Ingredients

For the Muffins

¾ cup (6 fl oz/180 ml) plus 3 tablespoons

Dessert
Gluten-free
Breakfast
Vegetarian

Method

Preheat the oven to 350°F (180°C). Line 12 standard muffin cups with paper liners.
To make the muffins, in a glass measuring cup, combine the milk and vinegar. Let stand until thickened, about 5 minutes. Add the eggs, oil, and molasses and whisk until