I developed this recipe by combining a gluten free recipe with my trusty gingerbread recipe. The muffin texture is moist, light and fluffy. If you didn't know, you might never guess that flour is not one of the ingredients. The addition of molasses adds the perfect rich sweetness to offset the spicy bite of the ginger and cloves. If you eat gluten free and are a fan of gingerbread, you will like these muffins. Feel free to adjust the ingredients to suit your taste. I did.
Let me know what you think.
I never claimed to make pretty food folks..,just tasty.
1 c. grated carrots (about 2 fat carrots)
1 c. almond butter
1/4 c. molasses
1/4 c. honey
1 1/2 t. baking powder
1/2 t. baking soda
2 t. ginger
2 t. cinnamon
1/2 t. cloves
Mix well. Pour batter into 12 lined muffin cups. Bake at 350 degrees for approximately 30 minutes.
My parents with almost all of their children, grandchildren and great grandchildren..only 4 people were missing. We were celebrating daddy's 83rd birthday, my oldest son's 40th, my niece's 36th, a granddaughter's 13th and a grandson's 7th.
I found the last unfaded Oak Leaf Hydrangea on my backyard bushes today.
Unfortunately, you can see where I erased my pencil marks when I was doing the lettering. If I hadn't been too lazy to go downstairs to get the "good" eraser it wouldn't have done that. I guess that is what I get for being lazy, huh?