Not only are these vegan ginger muffins awesome for Saturday or Sunday brunch, but they also freeze and reheat wonderfully. To freeze, wrap muffins in plastic wrap or freezer paper and place them 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
Yield: 24 muffins
- 1/2 cup vegetable shortening
- 1/2 cup natural sugar
- 1 1/2 teaspoons Ener-G egg replacer
- 2 tablespoons warm water
- 1 cup molasses
- 2 cups white whole wheat flour
- 1 cup white flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1 cup hot water
- 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.