Move over pumpkin, it’s time to Gingerbread all things starting with these delicious Gingerbread Muffins made with Silk Almond Beverage.
Gingerbread has been around since 992 A.D., so it’s clear that it’s passed the test of time, far exceeding the popularity of the Pumpkin Spice Latte (although, they do complement each other nicely). Gingerbread is a holiday staple and because these are so quick to whip up, you’ll have no problem finding the time to make them.
This recipe makes 12 muffins, but it comes with a warning; they won’t last long. So if making these for a crowd, you may want to double the recipe. Also, if you’re selling your house, I recommend baking these. They make your house smell divine.
Finally, don’t forget that this is the season of giving, so share these Gingerbread Muffins with your co-workers, your friends and your family. Sharing is caring.
Gingerbread Muffins Made with Silk
Ingredients
- ¼ cup brown sugar packed tightly
- 1/3 cup fancy molasses do not use blackstrap
- 1/3 cup Silk Almond Beverage
- 1/3 cup vegetable oil
- 1 flax egg* see instructions below how to make these
- 2 cups flour
- 1 tsp baking powder
- 1 tsp ground ginger
- ½ tsp salt
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp allspice
Instructions
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Preheat oven to 400F. Like a muffin tin with paper liners.
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In a small bowl whisk 1 tablespoon milled flax meal with 3 tablespoons water and allow to set for at least five minutes.
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In a large bowl, combine brown sugar, molasses, Almond beverage, oil, and flax egg mixture with a spoon until well mixed. Add flour, baking powder ginger, salt, baking soda, cinnamon and allspice and stir until just combined.
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Divide batter between 12 muffin cups. Bake 15-18 minutes or until toothpick inserted in centre comes out clean.
Recipe Notes
Serve warm with your favourite beverage. *Flax eggs are an excellent substitution for eggs and can be used in baking wherever eggs are called for.
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