I love baking muffins, since I have discovered that to get an even muffin all you really need is an ice cream scoop, which ensures that each muffin casing is filled exactly the same and they rise to the same exact height.
No more uneven muffins or muffins that spill out of the casing while it is still baking.
Since I have a book with a ton of vegan recipes, I am slowly working my way through the muffin section and I am making everyone within a 100meters of me eat muffins, from parents, to my brother to my work colleagues and even reps that come to visit during working hours, everyone leaves with a muffin.
I already see some muffin tops forming on some of these people, but my lips are sealed lol I need my cake testers to stick around till I have finished working my way through the recipe book.
When I first came across this recipe, I skipped right over it. I mean ginger muffins, I imagined that it would be overly bitter and leave a funny ginger after taste in my mouth, but I was seriously mistaken, these muffins were so soft and delicious and there was only a light hint of ginger.
This recipe is an adaption from the Vegan cook book by Colleen .
It makes 12 medium sized muffins
- 2 x tbsp. ground flax seed.
- 6 x tbsp. hot water.
- 3/8 x tsp ginger powder.
- 1 x cup castor sugar.
- Zest of 2 lemons.
- Juice of 1 lemon
- 2 x cups cake flour.
- ¾ x tsp salt.
- 1 x tsp bicarbonate of soda.
- 112g x margarine.
- 1 x cup rice milk.
- Mix flax seed and water together, allow to stand for 15 minutes to thicken.
- In the bowl of your mixer, cream margarine and sugar together till light and fluffy.
- Add all the other ingredients, including the flax seed mixture and beat till well combined.
- Using a mechanical ice cream scoop, fill each muffin casing ¾ of the way.
- Pop into a preheated oven and bake at 180 degrees for 30 – 35 minutes or until the cake tester comes out clean.