Carrot, Courgette and Ginger Gluten Free Muffin
Flavorsome and spicy individual muffins, perfect for everyone especially those avoiding gluten in the diet, dairy free as well. Made with Opies Stem Ginger in Syrup.
Method
1. Pre-heat the oven to 170°C2. Sieve the flour and mixed spice into a large bowl .
3. Mix together courgette and carrot with all of the Opies Stem Ginger and 2 tbsp. of reserved syrup.
4. In a large mixing jug combine the eggs, oil and sugar.
5. Pour the liquid mixture into the flour and combine well using a wooden spoon. Fold in the grated vegetables and walnut pieces.
6. Divide equally between the muffin cases and bake at 170°C for approximately 25 minutes until risen and firm to the touch. Leave to cool.
7. Mix the icing sugar with remaining syrup and drizzle over the tops of the muffins.
Tip
Ordinary self-raising flour works well in this recipe. As an alternative finish, chop a piece of ginger and scatter over the tops before baking. Try using a lever-action ice cream scoop for easier, speedy way to fill the cases.Ingredients
• 150g self raising gluten free flour
• 2 tsp mixed spice
• 1 small courgette, grated
• 1 small carrot, peeled and grated
• 3 pieces of Opies Stem Ginger in Syrup, diced and 3 tbsp. of reserved syrup
• 2 eggs, beaten
• 150ml vegetable oil
• 75g soft brown sugar
• 50g chopped walnuts
• 50g icing sugar
