Gluten-free Molasses Muffins - Recipe

2 3/4 cups gluten-free all-purpose flour
4 tbsp. molasses
4 tbsp. honey1 1/2 tbsp. baking powder
pinch of salt
2 lightly beaten eggs
4 tbsp. unsalted butter, melted
1 1/4 cups milk
1 tsp. vanilla extract
1 cup roughly chopped pecans
1/2 cup chopped dates

1. Preheat the oven to 400F. In a medium bowl, mix the flour, baking powder, and salt with a whisk. In a large bowl, beat the eggs, butter, milk, molasses, honey and vanilla with an electric mixer on low speed until just combined. Add the dry ingredients and stir until nearly combined. Fold in the pecans and dates. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove muffins from the pan and cool on a wire rack for an additional 25 minutes.


Makes approximately 12 muffins