Gingerbread Muffins Recipe

Recipe comes from “The Allergen-Free Baker’s Handbook,” by Cybele Pascal

1/2 cup canola oil
1 cup plus
2 tablespoons agave nectar
1 1/2 cups unsweetened applesauce
1 tablespoon ground ginger
3 cups Basic Gluten-Free Flour Mix
(Gluten-Free Flour made by combining 4 cups brown rice flour, 1 1/3 cups potato starch and 2/3 cup tapioca flour. Keep in the refrigerator until use.)
3/4 teaspoon xanthan gum
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup plus
2 tablespoons raisins or currants

1. Preheat the oven to 350°F and line muffin pan with 12 muffin liners.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine the canola oil and agave nectar, mixing on medium speed for about 20 seconds.
3. Add the applesauce and ginger and mix for about 20 seconds.
4. In separate bowl, combine the flour mix, xanthan gum, baking soda, and salt.
5. Add the dry ingredients to the wet and mix until just combined.
6. Turn off mixer and fold in raisins/currants.
7. Fill the liners to the rim with batter.
8. Bake in the center of the oven for 40 minutes, or until lovely golden brown on top, rotating the pan halfway through. Let cool in the pan for 5 minutes before transferring to a cooling rack. Let cool for at least 30 minutes before eating.