Vegan Gingerbread Muffins - Blender Triple Ginger Muffins

Ingredients

• 1 1/4 cup non dairy milk
• 1/4 cup oil
• 2 tbsp maple syrup
• 2 tbsp molasses
• 1 inch knob of fresh ginger
• 2/3 cup sugar (use 2 tbsp more for sweeter (preferably a combination of brown sugar and cane sugar))
• 3/4 tsp ground ginger
• 1 tsp cinnamon
• a very good pinch each of ground cloves, allspice and nutmeg
• 1 tsp vanilla extract
• 1 3/4 cup flour
• 1/4 tsp salt
• 2 tsp baking powder
• 1/3 tsp baking soda
• 3 tbsp or more chopped candied ginger

Steps

1. 1

   Line a muffin pan with liners. Preheat the oven to 365 degrees F / 180ºc.

2. 2

   Blend all the wet ingredients in a blender till the sugar is well combined.

3. 3

   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.

4. 4

   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.

5. 5

   Sprinkle some granulated sugar or crushed ginger snaps on top of the batter. Bake at 365 degrees F / 180ºc for 18 to 20 minutes, or until toothpick from the center comes out clean.

6. 6

   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.