Willow Firesong Presents

Nature's Bounty

On-line Recipe Collection

Gingerbread Muffins

Dry Ingredients	Wet Ingredients
2 cups Basic Flour Mix ½ cup soy milk powder 1 tsp baking powder 1 tsp baking soda 1 Tbl Ground Ginger 1½ tsp Ground Cinnamon ½ tsp Ground Cloves	2/3 cup molasses 1/3 cup Grade C Maple Syrup 1/3 cup Olive Oil 1 cup water Beat together to replace 1 egg 1 Tbl Sesame Tahini 3 Tbl water

Preheat oven to 350 degrees Farenheit.  In one bowl, mix together dry ingredients.  In another bowl that is good for pouring from, mix together wet ingredients;  beat tahini with water before adding to wet ingredient mixture (or use 1 beaten egg, if desired and acceptable).  Stir dry ingredients into wet mixture;  the secret to muffins is not to overbeat.

Oil medium muffin tin with olive oil (this recipe can be used to make oversized muffins, but they are much better in smaller cups;  baking time given is for medium sized muffins).  Pour batter into muffin tins to make 18-24 muffins.  Bake muffins for 12-15 minutes (30-45 for oversized muffins), or until a wooden toothpick or bamboo skewer inserted into the center comes out clean.  Allow to cool halfway, then turn muffins out onto a wire rack to finish cooling.

Note:  due to the lack of raw egg, this batter is safe to eat raw, and licking the bowl is safe for the kids again.

Note:  This recipe may be made ahead of time, as a mix, by pre-mixing the dry and wet ingredients in seperate containers.

Recipe adapted from Rising Star Bakery's Gingerbread Muffins, as given in Uprisings, the Whole Grain Baker's Book ©1983.

---

Introduction | Organic Food | Sources | Ingredients and Safe Substitutions | Recipes | Glossary

---

Return to
Willow Firesong's Home Page

© copyright March 24, 1998 - present

Last updated on December 15, 1998