Gingerbread Muffins

• 1 cup brown rice flour
• 12 cup potato flour
• 12 cup cornflour or 12 cup cornstarch
• 2 teaspoons xanthan gum
• 1 teaspoon unflavored gelatin, powder
• 1 12 teaspoons gluten free baking powder
• 1 12 teaspoons baking soda
• 12 teaspoon salt
• 2 small eggs, lightly beaten
• 23 cup soft brown sugar
• 1 cup pear, puree
• 12 cup golden syrup
• 3 tablespoons canola oil

1. Preheat over to 180C.
2. Oil muffin tins (12 very large muffins) or equivalent.
3. Combine dry ingredients in a small bowl.
4. In another bowl, combine egg, brown sugar, pear puree, golden syrup and oil.
5. Stir in dry ingredients until just moist.
6. Spoon batter into tins.
7. Bake for 15-20 minutes or until cooked.
8. Ice with plain white or citric acid flavoured icing if required.

brown rice flour, flour, cornflour, xanthan gum, unflavored gelatin, baking powder, baking soda, salt, eggs, brown sugar, pear, golden syrup, canola oil

Taken from www.food.com/recipe/gingerbread-muffins-64259 (may not work)