Jeri Mills M.D.

Dr. Jeri’s Gluten-Free Honey and Spice Muffins – recipe

Jeri’s Gluten-Free Honey and Spice Muffins
½ cup sugar
¼ cup corn oil
¼ teaspoon salt
¾ cup frozen orange juice concentrate (thawed)
3 tablespoons honey
Zest from one orange or ½ teaspoon orange extract
1½ teaspoons ground ginger
Scant 1/32 teaspoon ground cloves (a fourth of 1/8 teaspoon)
1 teaspoon baking powder
½ teaspoon baking powder
½ cup + 2 Tablespoons Better Batter GF flour
1 1/4 cup blanched almond flour
1 tablespoon finely minced crystallized ginger
¾ cup finely diced dried California apricots
Combine the sugar, oil, salt, honey, orange juice, ginger, cloves, orange extract and eggs then beat till fluffy. Fold in the Better Batter, baking powder and baking soda then beat for a minute or two till the mixture thickens. Fold in the almond flour then mix till smooth. Fold in the crystallized ginger and apricots.
Line muffin tins with paper liners then put 1/3 cup of batter into each section.
Bake at 350˚ for 30-35 minutes
Test for doneness with a toothpick.
Makes 12 muffins
Serve with cream cheese or top with a glaze made of powdered sugar and orange juice.

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