Gingersnap cookie turned muffin! I’ve got a really festive Christmas inspired post for you today. I looove gingersnaps so I wanted that same flavor in a muffin. This time of year is so much FUN for me…the baking, the decorating, the snow….oh wait, I’m in Texas, nevermind! Ha!
I just love Christmas decorations, don’t you?! I love all the red (my favorite color), the lights, the sparkly ornaments, etc.! I’ve noticed the spice that seems to be used the most during the season is ginger. I went to my grocery store the other day and they were completely out of it, every single brand! I was so frustrated. I had things to bake with! Here are my creations using that wonderful ginger, roasted ginger in fact.
This recipe has definitely been tested and re-tested so if you make substitutions…they are at your own risk, haha! I didn’t want to use all whole wheat pastry flour, so I did several trials using different amounts of flour, liquids, etc. and the result is the recipe below. It gave me the flavor and texture I wanted. By using just a small amount of oat flour, it gives the muffins a nice beautiful texture and a soft interior.
Recipe: Makes 10-12 muffins or one gingerbread man Prep time: 10 mins Bake time: 14-15 mins
1 cup + 2 tablespoons whole wheat pastry flour
1/4 cup + 2 tablespoons oat flour (I ground up my own oats for a rougher texture, just make sure to measure after grinding. Grind about 1/2 cup regular oats and then measure. If you use commercially ground, the amount may need to be adjusted a little)
3/4 cup + 2 tablespoons organic sugar (I tried coconut sugar and it was not sweet enough with these measurements, so adjust accordingly if you use it)
1 1/2 teaspoons baking powder
1 tablespoon ground cinnamon
1 1/2 to 2 teaspoons roasted ground ginger (depending on how spicy you want it)
3/4 teaspoon ground allspice
just under 1/2 teaspoon fine sea salt
couple of tablespoons of crushed peppermint candies (optional)
1/2 cup+ 1 tablespoon regular unsweetened coconut milk (carton, not canned)
1/4 cup + 2 tablespoons grapeseed oil
3 tablespoons blackstrap molasses (unsulphered will work too I’m sure)
1 1/2 teaspoons vanilla extract
1 1/2 tablespoons apple cider vinegar
Tip: If you don’t want to put any peppermint candies in the actual muffins, you can just sprinkle them on top after they have cooled completely after coming out of the oven. I did this with one of the batches and loved it! Just a touch of peppermint!
Pre-heat the oven to 350 degrees. Spray with nonstick spray a muffin pan and lay small round circles of parchment paper inside the muffin pan cups. I just cut small round circles myself, rubbed them on the greased muffin pan, then flipped them over so that both sides of the paper were greased. This made for a very easy removal of the muffins. I highly recommend this. Using paper liners makes the muffins stick and not using the parchment paper makes the muffins still stick to the bottom or really greasy.
Sift together or use a mesh strainer to combine all the dry ingredients into a medium sized bowl. Whisk very well until thoroughly combined and no lumps remain. Stir in the peppermint candies, if using. In a small coffee mug, combine the milk, oil, molasses and vanilla and whisk well. Now whisk in the apple cider vinegar and immediately pour into the dry ingredients. Stir with a spoon just until combined, being careful not to over mix.
Carefully spoon the batter into the prepared muffin pan, filling up 10-12 cups. Bake for 14-15 minutes, or until a few dry crumbs on a toothpick remain when inserted in the center of a muffin. Do not over bake, or they will be dry! Let them cool for 10 minutes and then loosen them around the edges with a butter knife, if necessary, and cool completely before removing them or they will fall apart. They should slide out fairly easy, as long as you used the parchment paper. Sprinkle crushed peppermint on top of the muffins once they have completely cooled.
That’s my gingerbread man in the background….I kind of overcooked him, so I didn’t do a closeup. He was still tasty though!
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