Sunday, November 16, 2008

Gluten-Free Pomegranate Ginger Muffins

This is a muffin that we have been eating in our family for years. It is a great way to use one of Fall's best fruits, the pomegranate. The old recipe uses wheat flour. This is the updated, gluten-free version...

2 cups Brown Rice Flour Mix (from Baking Classics, see recipe below)
1/2 cup, plus 2 tablespoons granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon xanthan gum
1/4 teaspoon salt
1 tablespoon fresh lemon zest
1 cup pomegranate seeds
1/2 cup chopped crystallized ginger
1/2 cup whole organic milk
1/2 cup canola oil
2 large eggs
1/2 teaspoon vanilla extract
sanding sugar
chopped crystallized ginger, for garnish

Preheat the oven to 375 degrees. Position rack in center of the oven. Use paper cups to line a regular size muffin pan.

Mix flour, sugar, baking powder, baking soda, xanthan gum, salt and lemon zest in a large bowl. Add pomegranate seeds and crystallized ginger, coat well with flour mix.

Combine milk, oil, eggs and vanilla. Beat until well mixed. Add to the flour mixture and mix until just blended. Divide batter into muffin tin. Sprinkle sanding sugar over the tops, approx. 1/2 teaspoon each. Top with additional chopped ginger, place in center of each muffin.

Bake for 18-25 minutes or until a toothpick comes out clean. Remove from pan immediately and let cool. Makes 12 muffins.

* The best way to get the seeds out of the pomegranate is to cut the whole fruit into quarters and then allow it to soak in a bowl of water for at least 30 minutes. Once it has soaked, the seeds should pop out with very little effort.

Here is the basic recipe for the Brown Rice Flour Mix. I keep a large jar of this in my pantry at all times. It is the best and most versatile mix that I have encountered. It makes, delicious and deceptive quick breads every time. You will never be able to tell that you are eating wheat-free!

Brown Rice Flour (extra finely ground) 6 cups
Potato Starch (not flour) 2 cups
Tapioca Flour 1 cup

-Mix all together well. Store in a cool area. Total yield, 9 cups.

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