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.
Vegan Ginger Muffins
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| Servings | Prep Time |
| 24muffins | 15minutes |
| Cook Time |
| 25minutes |
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Vegan Ginger Muffins
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Ingredients
- 1/2cup vegetable shortening
- 1/2cup natural sugar
- 1 1/2teaspoons Ener-G egg replacer
- 2tablespoons warm water
- 1cup molasses
- 2cups white whole wheat flour
- 1cup white flour
- 1 1/2teaspoons baking soda
- 1/2teaspoon salt
- 1teaspoon ground cinnamon
- 1teaspoon ground ginger
- 1/2teaspoon ground cloves
- 1cup hot water
Servings: muffins
Units:
Instructions
- Preheat oven to 375 degrees F.
- Spray muffin tins with cooking spray.
- Combine flours, baking soda, salt, cinnamon, ginger and cloves in a medium bowl. Set aside.
- In a small bowl, whisk together Ener-G and warm water until smooth. Set aside.
- In a large bowl, cream together shortening and sugar.
- Beat in the Ener-G mixture, then the molasses.
- Add dry ingredients to wet indredients and stir until well combined.
- Gradually add hot water, beating until smooth. Batter will be thin.
- Bake for 20-25 minutes, or until the tops spring back when touched and a toothpick inserted in the center of a muffin comes out clean.
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