When I was growing up, my mom made ginger muffins on Sunday mornings. They were wonderful, like having little personal gingerbreads. Now I make them…vegan!
Not only are these vegan ginger muffins awesome for Saturday or Sunday brunch, they also freeze and reheat wonderfully. To freeze, wrap muffins in plastic wrap or freezer paper and place in a resealable plastic bag or container.
For muffins that taste fresh-baked, simply bring frozen muffins to room temperature, wrap them in foil and place in a 400 degree oven for 15 minutes.