Ginger is a popular herb in China and India. It is known as "zingiber" in Sanskrit which means "shaped like a horn". Ginger is popularly used in teas to treat digestive disorders. It is a "warming herb" and is also used to improve blood circulation. It is also commonly used for the common cold and cough, vomiting, nausea, upset stomach, bleeding, arthritis, respiratory tract infections, headaches, motion sickness, and cardiovascular diseases.
Recently, ginger has been made into a powder which you can find in any supermarket here in Trinidad. Powdered ginger is used as a seasoning for foods, or to make that delicious ginger tea. Lately, the powdered ginger for teas also come with sugar added so you just have to add the hot water to it to make your tea. The pungent aroma of the ginger to me, is irresistible; so I could not help but put it in my muffins, for which it was surprisingly delicious.
However, before I delve into that recipe I would like to share with you a number of benefits I found out about the power of ginger:
1. Ginger can improve the digestive organs by tonifying the intestinal muscles and stimulating the secretion of bile from the liver and gallbladder. This helps in the digestion of fats. It can also reduce gas and bloating.
2. Ginger is a natural anti-inflamatory because it inhibits the release of prostaglandins and other chemicals in the body that promotes inflamation.
3. Ginger promotes cardiovascular health by preventing the clumping of the platelets (cells responsible for blood clots) and hardening of the arteries.
With that said, I think I can now go ahead to the ginger muffins recipe. Please note that this recipe was made GFCF at the time the pictures were taken. As a GFCF recipe, this ginger bread comes out nutty with the distinctive aromatic taste of ginger. However, you can substitute the GFCF flour with normal flour in this recipe and it should come out just as delicious. If you like you can use evaporated milk in place of the almond milk. Everything else stays the same. Both ways it is delicious!
Here is Ginger bread, I hope you enjoy it as much as I enjoy this aromatic muffin.
2 cups flour (Doves Farm gluten and wheat free flour)
2 tsp. baking powder
2 packets (18 g) instant ginger tea powder (sugar added)
1/2 tsp. salt
1 cup granulated sugar
1/3 cup oil
2 eggs
1/3 cup almond milk
1/2 tsp. vanilla extract
This is the brand of instant ginger tea I used in this recipe.This ginger tea powder has sugar already added to it.
Sift the flour, baking powder, salt, and ginger together. 
In a separate combine the sugar, oil, eggs, milk and vanilla together.
Stir the liquids into the flour...
... to form a smooth batter.
Spoon the batter into 12 well greased muffin paper cups (2 1/2" or 6.2 cm in diameter).
Delicious ginger muffins! Wish you could smell the aroma.Print this Recipe for ginger muffins
More recipes to come.
Ah gone!
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