I kind of want to make Anglo-Indian Christmas Cake year-round. Except that boozy Christmas cake has to be one of the highest calories and yes most delicious baked goodies I make during the holiday season. It’s fine to shove some Christmas cake at your face in late December when you snowshoe for an hour or two every day. It’s not fine to inhale some Christmas cake anytime during bikini season. What is the hungry yet somewhat healthy mountaineer to do?
Introducing to you, Ginger Breakfast Muffins. How did your mornings ever work without them? Sure, Folgers is nice to pour in your cup, but these delicious Gluten-Free Ginger Breakfast Muffins are what you will be craving at eight a.m. on your sunrise hike. You have been trekking up a mountain slope for hours to catch that springtime sunrise and are finally ready for some calories. The buffet with huevos rancheros and egg benedict is two thousand feet and ten miles down that mountain over there (And back in 2018 if we are being honest here) Arn’t you glad you baked up some delicious gluten-free muffins for your morning hike the evening before?
These are my favorite gluten-free breakfast muffin to inhale halfway through a morning hike. They are my prize for every peak I summit at nine a.m. Delicious carbs and just a little bit of sugar; Yes! A delicious candied ginger studded treat enjoyed at the top of that mountain peak makes getting up before dawn totally worth it.
Why candied ginger? Why not!
Aside from being scrumpt
ious, why else should you bake these muffins the morning before your butt-busting hike? Ginger is so great for maintaining a healthy body. And candied ginger is so absolutely amazing tasting. Ginger actually increases dopamine levels which leads to less inflammation and can actually reduce depression. But so can inhaling one of these delicious ginger studded creations at the top of a ten thousand foot mountain pass. Ginger also helps with indigestion, improves immunity and may even aid off Alzheimer’s disease! Is ginger a perfect food or what?
Gluten-Free Candied Ginger Breakfast Muffins
1 cup crystallized ginger, sliced up small
1 cup ginger preserves
3 eggs separated
1/2 teaspoon cream of tartar
1/2 cup butter
1/4 cup sugar
1 teaspoon vanilla extract
2 teaspoons lemon zest
1 teaspoon lemon zest
1 teaspoon cornstarch
3/4 cups ground almonds
1/2 cup coconut flour
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg, grated
Start with separating the eggs and then beating the whites and cream of sugar until stiff peaks form. Set this aside and cream the sugar, butter, yolks, lemon, lemon zest and vanilla. Sift together the dry ingredients. Add in the dry ingredients. With a spatula fold in the egg whites. Grease a glass baking pan well with butter and pour in the batter.
Bake these muffins at 300 for forty minutes until a toothpick inserted comes out clean. When the muffins have cooled, let them sit at least an hour before bagging up for your morning hike. These also freeze very well.
