It's about MUFFINS — soft, spicy, sweet, yummy, warm, fragrant muffins. I hate to brag about my own muffin recipe — it's so unattractive — but these were really irresistible. I've had three, so I should know.
tuilles), but wanted to keep the fat to 1/4 cup. I also wanted to keep the amount of sugar fairly low. I worked out the proportion of liquid to dry and here's the result:
Gingery spice muffins
- 2 tablespoons ground flax seeds
- 6 tablespoons water
- 3 tablespoons frozen orange juice concentrate
- 1/4 cup water
- 1-1/2 cups white whole wheat flour (stir well before measuring, spoon into measuring cup and level with knife)
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1 teaspoon baking soda
- 1 teaspoon baking powder (non-aluminum)
- 1/4 cup organic virgin coconut oil
- 1/4 cup evaporated cane juice
- 1/4 cup agave nectar
- 1 tablespoon fresh, finely grated ginger (I used a microplane), don't skimp
- 1/2 cup mashed leftover squash or canned pumpkin
- In a small bowl, mix together the flaxseed and 6 tablespoons water. Set aside for 10 minutes. After 10 minutes, whisk in (or use a wooden spoon) the orange juice concentrate and additional 1/4 cup water.
- In a medium bowl, mix together flour, salt, cinnamon, allspice, nutmeg, baking soda and baking powder.
- In a large bowl, with a wooden spoon, beat together the coconut oil, sugar and agave until combined and kind of fluffy. (takes about a minute) Mix in the grated ginger. Add the flax mixture and thoroughly combine.
- Add the dry ingredients to the wet. Gently stir and fold until well-combined. Do not over-mix.
- Divide the batter among 12 muffin cups and bake for 20 minutes or until done. Turn out onto a rack to cool. Enjoy warm or cool.