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A punch of ginger in the batter & in the glaze, topped with candied citrus peel

Makes 2 Dozen


For the Muffins:

1c gluten free flour

1/4c + 1tbsp sugar

1tsp baking powder

Scant 1/2tsp salt

1 egg

2tbsp orange juice

1/4c almond milk

1/2tsp vanilla

1/4c canola oil

1tbsp fresh ginger, grated


For the Topping:

1/4c powdered sugar

1/2tsp ginger powder

2tsp orange juice or water

½-1c candied citrus peels, minced


Preheat oven to 425 degrees. Grease a mini muffin pan. In a large bowl, stir together flour thru salt. In a small bowl, stir together egg thru ginger. Pour the wet into the dry and stir until just combined. Divide the batter into the tin, filling halfway. Bake 7-9min, until golden brown and a toothpick inserted into the middle comes out clean. Use a butter knife to remove muffins from the pan and cool completely on a rack.


Meanwhile, whisk together powdered sugar, powdered ginger and orange juice in a small bowl. Once muffins are cooled, dip tops into the glaze then into the chopped candied peel, pressing to really get it to stick. Let dry 5min.



Freeze in a single later on a baking sheet or rack until solid then transfer to a sealable tupperware up to two weeks.