These gluten free Ginger Spice Muffins are one of my favorites. They are boldly spiced, slightly bitter and pack a ginger punch. They are perfect in the morning with coffee or tea and get even better with a little lemon curd.
Preheat oven to 350 degrees F.
Prepare muffin pans with a liner or by using pan spray.
Pour Cheatin' Wheat 3-in-1 Muffin Mix into a large bowl. Add the dry spices and mix to combine.
Separately, mix together oil, eggs, water, coffee extract, molasses and grated fresh ginger. Add to dry ingredients and mix until smooth.
Fill pans about 3/4 full and bake 15-20 minutes or until springy to the touch.
**There are several brands of coffee extract that can be found in groceries or online. You can also use brewed, cooled coffee in place of the water.
For even more ginger flavor add 1/3 cup diced, candied ginger to the batter.