We came across this gem in Sunset magazine. These buckwheat gingerbread muffins are a great make-ahead breakfast, and one of our testers also thought they were a good snack to share on the soccer fields for both parents and kids.
- 3/4 cup plus 2 tablespoons (110 g) brown rice flour
- 1 teaspoon baking soda
- 1/4 teaspoon xanthan gum*
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 1-1/2 x 1-1/2 inch piece fresh ginger (about 40 g)
- 2/3 cup (140 g) packed light brown sugar
- 1/2 cup (1 stick; 115 g) unsalted butter
- 1/3 cup (120 g) light unsulfured molasses
- 1 large egg
- 3/4 cup plus 2 tablespoons (110 g) buckwheat flour
- Position a rack in lower third of oven and preheat to 375F. Line 12 muffin cups with paper liners.
- In a large bowl, whisk brown rice flour, baking soda, xanthan gum, cinnamon, ground ginger, allspice, and salt together until well blended. Set aside.
- Peel fresh ginger. Slice ginger very thinly across the grain until you have 1/4 cup (30 g). Put ginger slices and brown sugar in a food processor and pulse.
- Cut butter into cubes and melt it in microwave. Add hot butter, flour mixture, molasses, and egg to food processor with ginger-sugar mixture, and whirl 20 seconds. Scrape bowl, add buckwheat flour and 1/2 cup hot water, then process 5 seconds more.
- Pour batter into a liquid measuring cup, then divide it among lined muffin cups, wiping your finger across the rim of the measuring cup to cut off the flow of batter without dripping all over the pan. The cups should be 3/4 full, using every bit of batter.
- Bake until a toothpick inserted in the center of a muffin comes out with a few dry crumbs, 15 to 20 minutes. Set muffins on a rack for a few minutes to firm up, then carefully remove from pan and set on rack to cool completely.
These muffins are great to make ahead and save. They keep up to four days at room temperature in an airtight container or up to three months frozen airtight. Bring to room temperature before serving.