Vegan ginger muffins

Posted on Sep 11th, 2020

by Irene Milito

Categories:

Recipes

Our first venture into vegan baking turned out to be a big favorite at the café.

Portions: Make 6

Ingredients:

¾ cup + 1 tablespoon (162g) grapeseed oil
¼ cup + 2 tablespoons (128g) molasses
¾ cup (229g) maple syrup ¼ cup + 2 tablespoons (85g) soy milk 1
½ cups (180g) all-purpose flour
1½ teaspoons baking powder
¾ teaspoon baking soda 1 tablespoon + 1½ teaspoons ground ginger
1½ teaspoons ground cinnamon
¼ teaspoon + ⅛ teaspoon ground cloves
¼ teaspoon + ⅛ teaspoon sea salt
2 tablespoons powdered sugar, for dusting

Preparation:

Preheat oven to 375° and line a 6-cup muffin tin with muffin liners. In the bowl of a stand mixer fitted with the paddle attachment, combine grapeseed oil, molasses, maple syrup, and soy milk and mix on low speed 30 seconds. Sift flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt into a large bowl and add to wet mixture. Combine on low speed until just combined, 15 to 20 seconds. Finish incorporating dry ingredients with a rubber spatula. Fill molds ⅔ full. Bake for 15 minutes, rotate muffin tin, and continue to bake until a toothpick comes out clean, about 10 more minutes. Dust with powdered sugar before serving.

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