Spiced Gingerbread Muffins
Spiced Gingerbread Muffins are a great option for lunchbox baking. Quick to put together, perfect for freezing and highly portable, they tick all the boxes. Made with healthy spelt flour and unrefined sugars, you need feel no guilt if you enjoy one (or two, or three) yourself.
Servings: 9
Calories: 341kcal
Ingredients
Dry Mix
- 270 g (2 cups) white spelt flour
- 72 g (1/2 cup) wholemeal spelt
- 2 -3 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon mixed spice
- Pinch salt
Wet Mix
- 115 g (1/2 cup) unsalted butter melted and slightly cooled
- 85 g (1/2 cup) rapadura sugar
- 60 ml (1/4 cup) blackstrap molasses
- 125 ml (1/2 cup) milk
- 2 eggs
- 1 teaspoon vanilla extract
Topping
- 2 Tablespoons dark muscovado sugar
- 1 teaspoon cinnamon
Instructions
- Pre-heat the oven to 190C (170C fan forced)
- Either grease a muffin tin or line the tin with muffin liners.
- Combine the ingredients for the topping in a small bowl and set aside.
- Place the ingredients for the dry mix in a small bowl, stir to combine and then set aside.
- Put the melted butter, rapadura sugar and blackstrap molasses in a large bowl, and stir together until combined.
- Mix the milk, eggs and vanilla extract into the butter and sugar.
- Add the dry ingredients to the wet ingredients, and stir together. I use a large spatula to do this, making cutting motions through the mix until they are combined. Do not over-mix the batter or your muffins will be tough.
- Divide the mixture between the muffin liners.
- Sprinkle the topping mixture over the muffins.
- Bake the muffins for 15 - 20 minutes, or until well risen and firm. They will look dark brown due to the natural sugars and flours. If you are unsure whether they are ready, insert a skewer into one. The skewer should be clean when removed.
- Remove the tin from the oven and allow to stand for 5 minutes before removing them from the tin and cooling them on a rack.
- The muffins can be served immediately. They can be kept at room temperature for 1 day and refreshed in the microwave or oven for eating, or frozen for up to three months.
Notes
- If you love ginger then use the upper amount given in the recipe.
- If you want a strident ginger flavour in your muffins, also add a teaspoon of freshly grated ginger to the wet mix.
- Flours absorb liquids differently. If your mixture seems too dry, add a little extra milk to the batter. A spatula should be able to move through the mixture easily. If the mixture is too dry before it is portioned into the muffin cases the muffins won't rise properly.
- Muffins are best eaten on the day of baking. If you wish to keep them longer, either refresh them in the microwave or oven prior to eating, or freeze for later.
- The muffins can be frozen for up to three months.
- Muffins can be defrosted in the microwave, or will defrost slowly in the lunchbox if it is a warmish day.