Gingerbread Muffins - Blender Triple Ginger Muffins

• Vegan

• Produce

  • 3 tbsp Candied ginger
  • 1 1 inch knob Ginger, fresh
  • 3/4 tsp Ginger, ground

• Refrigerated

  • 1 1/4 cup Non-dairy milk

• Condiments

  • 2 tbsp Maple syrup
  • 2 tbsp Molasses

• Baking & Spices

  • 2 tsp Baking powder
  • 1/3 tsp Baking soda
  • 1 tsp Cinnamon
  • 1 3/4 cup Flour
  • 1 very good pinch Of ground cloves
  • 1/4 tsp Salt
  • 2/3 cup Sugar
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/4 cup Oil

Found on veganricha.com

Description

Ingredients

• 1¼ cup non dairy milk
• ¼ cup oil
• 2 tbsp maple syrup
• 2 tbsp molasses
• 1 inch knob of fresh ginger
• ⅔ cup sugar, use 2 tbsp more for sweeter (preferably a combination of brown sugar and cane sugar)
• ¾ tsp ground ginger
• 1 tsp cinnamon
• a very good pinch each of ground cloves, allspice and nutmeg
• 1 tsp vanilla extract
• 1¾ cup flour
• ¼ tsp salt
• 2 tsp baking powder
• ⅓ tsp baking soda
• 3 tbsp or more chopped candied ginger

Directions

• Line a muffin pan with liners. Preheat the oven to 365 degrees F.
• Blend all the wet ingredients in a blender till the sugar is well combined.
• Mix the dry ingredients in a bowl. Add candied ginger and toss to coat. Add the blended wet ingredients and mix to make a batter. Pour into lined muffin pan.
• Alternatively, add the dry ingredients except candied ginger to the blender. Blend in pulses of 2 to 3 seconds until you get a smooth batter. Sprinkle the candied ginger with 1 tsp flour, then fold into the batter in the blender. Pour the batter into lined muffin pan.
• Sprinkle some granulated sugar or crushed ginger snaps on top of the batter. Bake at 365 degrees F for 18 to 20 minutes, or until toothpick from the center comes out clean.
• Cool in the pan for 10 mins, then on the cooling rack. Store on the counter in a covered container for upto 3 days and refrigerate for longer. These muffins get tastier as they sit as the flavors get stronger. I like them best a day later.