Treat your family and friends to homemade gingerbread muffins this holiday season.
Start with fresh ingredients like Brazilian Ginger. It’s clean, smooth, has a purplish tinge
on the inside and can be found right now in the produce department at D&W Fresh
Ginger not only adds great flavor to any dish, but it also possesses potent anti-bacterial
and anti-fungal properties which can help keep us healthy for the holidays.
Makes 3 dozen mini-muffins
2 T Spartan extra virgin olive oil
1 1/2 cups Spartan all purpose flour, unbleached and enriched, plus more to flour pan
1 t Spartan baking soda
1/2 t cinnamon, ground
1/8 t allspice, ground
1/4 t salt
1/2 cup Spartan butter
1/4 cup water, purified
1/2 cup Spartan brown sugar, firmly packed
1/2 cup molasses
2 T flax seeds, ground
6 T water, warm and purified
1/4 cup ginger root, fresh and grated
1/4 cup raw cane sugar, as a topping
Dietary restrictions? You can easily substitute these ingredients with gluten-free, dairyfree
or vegan products.
Preheat oven to 350 degrees. Using a pastry brush, oil a mini-muffin pan with Spartan
extra virgin olive oil and dust with Spartan all purpose flour, tapping out any excess. In a
small bowl, whisk together Spartan all purpose flour, Spartan baking soda, cinnamon,
allspice and salt. Melt the Spartan butter with water. Using an electric mixer, beat
together the Spartan brown sugar and molasses until combined. In a ramekin, mix the
flax seeds with the warm water into a thick paste an add half at a time to the creamed
sugar mixture until incorporated. Beat in the flour mixture at low speed until just
combined. Add the butter mixture and ginger, beating until smooth. Fill each mini-muffin
form 1/2-3/4 full, wiping off any excess that spills on the top of the pan. Bake for 18
minutes or until a wooden pick inserted into the center of the muffin comes out clean.
Let cool to touch then transfer each muffin to a wire backing rack. Sprinkle each muffin
with raw cane sugar.