Tuesday, February 22, 2011

Gingerbread (Pain d'Epice) Muffins

This is an adapted recipe from on of the original whole gain baking books from the 80s - Uprisings. I have been inspired by their recipes for years, indeed I think I understood the art of recipe adaption from the wisdom I learned in this book.

Gingerbread Muffins

2 cups whole wheat flour (I use spelt/epeautre)
1/2 cup dry milk powder (I use soy milk powder)
1 1/2 tsp baking soda
1 1/2 tsp baking powder
2 TBL ground ginger (more or less to taste)
2 tsp cinnamon (kanel)
1/2 tsp ground cloves (girofle)

2/3 cup molasses (sirop de melasse)
1/3 cup honey or agave syrup or rice syrup or barley syrup
1/3 cup vegetable oil (I use de-aromatised sunflower oil)
1 egg
1 cup water

Heat oven to 350F/170C.
Line muffin tins with muffin papers.

Mix dry ingredients in a large bowl.
Whip molasses, honey, oil, egg and water in another bowl or large measuring cup.
Stir wet ingredients into dry. DO NOT over mix.

Fill muffin tins 2/3.
Bake for 12-15 minutes. When you will smell their gingery wonderfulness, check them. Check them by touching one of the middle ones to see if they spring back.
Let them cool halfway in the tins, take out and finish cooling on a rack.

Great with Chai or Rooibos or well, anything.
Last time we made them my 8 yr old daughter sold them at the local park with lemonade! She made 14euro/$ that afternoon!

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