Ingredients

• 2 ounces fresh gingerroot, finely grated
• 3/4 cup light cane sugar
• 2 tablespoons lemon zest
• 8 tablespoons dairy-free margarine
• 3 large eggs
• 1 cup soy yogurt
• 1 cup gluten-free cake flour
• 1 cup oat flour
• 1 teaspoon xanthan gum (see note) or 1 teaspoon guar gum (see note)
• 1/2 teaspoon salt
• 3/4 teaspoon baking soda

Instructions

1. Preheat oven to 375°F Grease muffin tins or use paper liners.

2. Peel a chunk of fresh gingerroot and grate it very finely, then cut off another chunk and grate it, until you have 2 oz or about 1/4 cup.

3. Grind the sugar (I use my good old electric coffeegrinder for this).

4. In a small saucepan, slowly heat half of the sugar and the grated gingerroot until all sugar has melted and mixture is hot.

5. Turn off heat and stir in lemon zest.

6. Cream the remaining sugar with the margarine until well combined, then stir in eggs one by one.

7. Add the soy yogurt and mix until smooth. Stir in ginger-lemon mixture.

8. Sift flours, salt, guar/xanthan gum and baking soda together in a separate bowl. Note 1: If your cake flour mix already contains xanthan or guar gum, there's no need to add extra. Note 2: If you use a store bought mix, there will probably be a leavening agent in it already, in this case add only 3/8 tsp baking soda.

9. Add the dry mixture to the wet mixture gradually. Beat until smooth.

10. Fill up the muffin tins so that each cup is almost full (they will rise up beautifully but sink back in for 20% or so ;-))

11. Bake for 25 to 30 minutes.

12. Let cool for a couple of minutes and transfer to a wire rack, until cool enough to handle.

13. Serve warm.