Makes 12 jumbo muffins or 18 standard size. Difficulty
1 cup granulated sugar 1/2 cup applesauce 1/4 cup (1/2 stick) unsalted butter, at room temperature 1/4 cup molasses 2 cups gf flour 1 Tablespoon ground ginger 1 teaspoon ground cinnamon 1 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1 cup buttermilk 2 large eggs, lightly beaten
Preheat the oven to 375°F. Lightly grease 2 jumbo muffin tins.
Beat the sugar, applesauce, butter and molasses in a large bowl with an electric mixer until blended.
In a separate bowl, whisk together the gf flour, ginger, cinnamon, baking soda, baking powder and salt.
In another bowl, whisk together the buttermilk and eggs.
Add both mixtures alternately to the butter mixture, beginning and ending with the flour mixture. Beat at low speed until blended after each addition. Pour batter into prepared muffin pans. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Transfer the muffin pans to a cooling rack and let cool for at least 5 minutes before turning out.
You could also serve these as a dessert by finishing them with a dollop of whipped cream.
We used The Gluten Free Pantry’s Country French Bread & Pizza flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.
If using a standard muffin pan reduce the cooking time by about 5 minutes.