These Gingerbread muffins are light, fluffy and full of gingerbread flavour! They have become a Christmas staple in our house.
They are sweetened with buckwheat honey and molasses; the perfect pairing for the flavourful spices. Top with a bit of honey sweetened icing, and you have the best December treat!
Ingredients
| 1 1/2 cups | flour |
| 1 tsp | baking soda |
| 1 1/2 tsp | ginger |
| 1 tsp | cinnamon |
| 1/2 tsp | ground cloves |
| 1/4 tsp | salt |
| 1 large | egg |
| 1/2 cup | milk |
| 1 tsp | apple cider vinegar |
| 1/3 cup | buckwheat honey |
| 1/4 cup | molasses |
| 1/3 cup | plain yogurt |
| 1/4 cup | olive oil |
| SIMPLE ICING | |
| 1/4 cup | butter, softened |
| 3/4 cup | icing sugar |
| 1 tbsp | milk or water |
| 2 Tbsp | honey |
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with parchement paper liners.
- Blend together the flour, baking soda, ginger, cinnamon, cloves and salt in a large bowl. Set aside.
- In a medium sized bowl, blend together the remaining ingredients until they are thoroughly mixed.
- Add the wet ingredients to the dry ingredients and mix until well incorporated.
- Distribute the batter evenly between the 12 muffin cups. Bake for 18-20 minutes.
- Blend the ingredients together for the simple icing. If the icing is too thick, add a little more icing sugar. If it’s too thin, add a bit more sugar. Spread or drizzle over the top of the muffins after they’ve cooled.
- This can also be made into a cake. Pour the batter into a 9×9 square baking dish and bake for about 30 minutes.
