Friday, January 11, 2019

Maple Ginger Iced Muffins


Put paper inserts into a 12 slot mini-muffin tray

Preheat oven to 325 degrees F

Stir or whisk or blend together:

1/2 cup Maple Syrup
1/2 cup Water
2 cups Flour (I used Brown Rice)
2 tbl chopped Ginger

If you can get some air into this mixture, that’s great. The more air, the less dense. Fill the muffin papers nearly full. These will not rise. It’s good if they have a flat top and a bit of a lip of paper at the top.

Bake for 20 minutes. Remove from oven. Sprinkle each muffin with about 20 mini-chocolate chips. Put the tray back in the oven and turn the oven off. Let the chips melt for about 5 minutes.

Take the tray out of the oven. With the back of a spoon, spread the melting chips to cover the top of each muffin. Allow to cool.

When putting these in the fridge, it helps to do it in layers. Put the first layer in your storage container and place that in the fridge. Allow the chocolate to harden. Repeat with each subsequent layer.



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