If you haven’t noticed, I have a great love for both muffins and certain spices. I think that the flavor combination of cinnamon, nutmeg and cloves is always wonderful. But I really love the depth of flavor that is added with the ginger and the molasses or sorghum. The lemon peel is not strictly necessary, but it really lightens the flavor, while at the same time adding another layer to this flavorful muffin.
A few of you mentioned not having success achieving a fluffy soaked muffin. I find that this recipe has always been very light and fluffy- probably one of my most light in texture muffins. The other thing to note is that because it is soaked, you do have to take a little more time in mixing all of the ingredients the next day. I have made this recipe numerous times these last few weeks, and one time I didn’t quite mix it all together well enough so it was streaked with white! Oops! Don’t be surprised when you find this recipe a bit more watery looking then others. It should look like that.
Gingerbread Muffins-Makes 12
I list two options for your sweetener, you can either use sorghum, which has a lighter molasses taste, or a mixture of molasses and honey (about half and half). I have made it both ways with great success. You could use all molasses, but I find it to taste a bit metallic and not quite sweet enough.
1 3/4 cup of whole wheat pastry flour
3/4 cup of coconut milk tonic (I use the one with just water for baked goods)
2 tablespoons raw apple cider vinegar (Or use buttermilk instead of coconut milk tonic and vinegar)
1/4 cup of coconut oil, or butter
1/3 cup of sorghum, or a mixture of honey and molasses
1 1/2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/4 teaspoon salt
Zest of one lemon
1 egg, lightly beaten
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1-The night before, mix the ingredients in step one, just until combined. This will be a very stiff batter. Cover and leave out on the counter top overnight.
2-The next day, preheat the oven to 375 degrees and gently melt the coconut oil or butter and the sweetener together, just until melted. Add this, with the rest of the ingredients to your bowl and mix until well combined, using a wooden spoon or spatula.
3-Divide your muffin dough into 12 greased (using coconut oil or butter) or papered muffin tins,
4-Bake for 18-20 minutes until a toothpick comes out clean when poked in the middle of the muffin. Let rest for about 5 minutes in pans, then remove by sliding a butter knife down one side of the muffin and gently lifting up. Cool on cooling racks and enjoy.
Latest posts by KimiHarris (see all)
- Why I’m Spatchcocking My Turkey This Year - November 26, 2019
- Autumn Roasted Vegetables (with Sweet Potatoes, Cabbage, Squash, Cranberries, and Potatoes) - November 19, 2019
- How Illness Changed How I Viewed Food - October 2, 2019