Christmas is 17 days away and I’ve done none of my shopping, so to make up for that, I’ve decided to just be super festive with my baking.
FA-LA-LA-LA-LA WHERE HAS THE TIME GONE.
Vegan Gingerbread Muffins (62 of 750)
From 750 Best Muffin Recipes by Camilla Saulsbury
Makes 48 mini-muffins
- 2 cups all-purpose flour
- 1/2 cup whole-wheat flour
- 1 tbsp ground ginger
- 1 1/2 tsp baking soda
- 1 1/4 tsp cinnamon
- 1/2 tsp allspice
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1/2 cup packed light brown sugar
- 1/2 cup vegetable oil
- 2 tsp vanilla
- 1 cup molasses
- 2 tsp cider vinegar
- 1 cup boiling water
- Preheat oven to 375F.
- In a large bowl, whisk together flours, spices, baking soda, and salt.
- In a medium bowl, whisk together brown sugar, oil, and vanilla until well blended.
- Add the oil mixture to the flour mixture and stir until just combined. It’s okay if the mixture is still clumpy and dry.
- In a medium bowl, combine molasses and vinegar. Stir in boiling water. Slowly pour into flour mixture, stirring until just blended.
- Add the sweet potato mixture to the flour mixture and stir until just blended. Gently fold in hazelnuts.
- Divide batter equally among prepared muffin cups.
- Bake in preheated oven for 10-12 minutes or until tops are firm at the center and a toothpick inserted in the center comes out clean.
In my fantasy world where I’ve already finished all of my holiday shopping, I would set these out on a fancy plate on a doily and then sprinkle powdered sugar over the tops so they look like they’ve been dusted in snow. Alas, neither of those things happened, but I can always pretend. What I don’t have to pretend though, is that these are delicious, because they are, all tender and moist, with that dark, rich flavor from the molasses and the heat from the spices. They taste cozy if that makes any sense, and you won’t even notice there’s no butter or eggs.
It’s a Christmas miracle!