Spice Cupcake Muffins
On a wheat-free diet, or just want to try something different? Bake up a batch of our yummy Spice Cupcake Muffins!
Preheat oven to 400 degrees.
1 1/2 cups rye flour*
1 1/2 cups brown rice flour*
1/2 teaspoon salt
3 tablespoons granular lecithin*
3 tablespoons dark brown sugar
3/4 teaspoon ground cinnamon
3/4 teaspoon ground mace
3/4 teaspoon ground nutmeg
3/8 teaspoon ground ginger
Combine dry ingredients in a large bowl. Use a fork or pastry blender to blend in 3/8 cup olive oil. In the same manner, blend in 3/8 cup honey OR molasses. Add and stir to mix: 3/4 cup apple juice or cider and 1 cup water. Spoon into oiled or papered muffin tins. Bake 20 minutes at 400 degrees. Cool. Ice with powdered sugar mixed with a little water, or just dust with powdered sugar. Makes 18.
- Use holiday-themed muffin papers for a more festive look!
- Make colored icing, mixing a drop of food coloring with some powdered sugar, then add a little water until it's the right consistency to drizzle over the cupcake muffins without being to runny. (If it's too thin, add more sugar; if too thick, add more water.) Make it red and/or green for Christmas, orange for Halloween, blue for a pool party, etc. For pale colors, add a drop of food coloring to some water and then add that to the powdered sugar. The icing ingredients are cheap, so play around until you get it just right before applying to the muffins.
*You can purchase these items at a local health food store. Lecithin is an emulsifier that helps make baked products smooth and moist.