I’m pretty sure by now all of you have your Thanksgiving dishes up and hopefully finished your leftovers. Time to move on. Time to get ready for Christmas, one of my top 3 favorite times of the year.
I love listening to Christmas songs on the radio while doing my daily activities around the house. I love the smell of pine cones, the smell of cinnamon scented candles, the smell of fresh-cut tree and the smell coming from my oven. So many irresistible treats. Cookies, brownies, cupcakes, muffins.
Yesterday we brought all the Christmas decorations in the living room. We started hanging the lights. Today we plan on going out and buy a tree. Can’t wait to see Tiffany’s expression when she sees it.
While I do all these, I highly advice you to try these ginger muffins.
They are a little sweet, moist like a cupcake, the ginger spice is coming through just enough to make you want a second muffin and the crystallized ginger gives the muffin a chewy and spicy bite.
Ginger Muffins (vegan)
yields 18 muffins or 36 mini muffins
2 cups self rising flour
2 tsp ground ginger
1 tsp cinnamon
1/3 cup sugar
3-4 pieces crystallized ginger finely chopped
1/4 cup agave nectar
3/4 cup almond milk
1/2 cup applesauce
1/3 cup grapeseed oil
Preheat the oven at 400F. Line the muffins cups with paper liners or grease the baking pan. Set aside.
In a bowl sift together the flour, ground ginger, cinnamon and salt. Add the sugar and chopped crystallized to the flour mixture.
In another bowl whisk together the agave nectar, the almond milk, the applesauce and the grapeseed oil. Pour over the flour mixture and mix until just combined. Do not overmix.
Spoon the batter into the prepared baking pan and bake in preheat oven until golden and firm to the touch. If making regular size muffins will take about 23-25 minutes. If making mini muffins (like me) bake for ~17 minutes.
Sending lots of love your way,