Ingredients
• 1/2 cup boiling water
• 1 1/4 teaspoons baking soda
• 1/2 cup blackstrap molasses
• 1/2 cup canola oil
• 2 large eggs, beaten
• 1 1/2 teaspoons grated ginger
• 1/2 cup white rice flour
• 1/2 cup brown rice flour
• 3 tablespoons whole-grain gluten-free flour, such as quinoa or buckwheat
• 1/2 cup potato starch
• 1/2 cup rapadura sugar
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• Pinch ground cloves
• 1/4 cup crystallised ginger, minced
• 1/4 cup raisins, chopped
• 1/4 cup toasted walnuts for serving (optional)
Preparation
• Preheat oven to 180c.
• Grease a 12-cup muffin tin or place unbleached paper baking cups in muffin tins.
• Whisk boiling water and baking soda in a medium bowl. Add molasses and oil, whisk to combine.
• Add eggs and fresh ginger; whisk to combine.
• Whisk together flours, potato starch, sugar, salt, cinnamon and cloves until ingredients are evenly distributed.
• Add wet ingredients to dry ingredients, stirring just until moistened. Fold in crystallised ginger and raisins.
• Spoon batter into prepared muffin tins; bake for 30 to 35 minutes, or until a toothpick inserted into a muffin comes out clean. Cool in pan for about 5 minutes; remove from pan to wire racks to cool completely. Sprinkle with toasted walnuts and serve.