These spice-filled gingerbread muffins are made by our friends at Chantal Organics using the goodness of their Organic Rolled Oats and blackstrap molasses. Delicious eaten warm from the oven, drizzled with fresh lemon glaze, these muffins are the perfect treat for Christmas morning.
Serves: 12 Muffins
Prep time: 20 mins
Cooking time: 20 mins
Ingredients
Dry Ingredients
- 1 cup (110g) Chantal Organic Rolled Oats
- 1 cup (150g) Chantal Organics Spelt or White Flour
- 3/4 cup (150g) caster or coconut sugar
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
Wet Ingredients
- 1/3 cup (80g) milk
- 1/2 cup (115g) butter, melted
- 1/3 cup (112g) molasses
- 2 eggs
- 1 tsp vanilla essence
Lemon Glaze
- 1 cup icing sugar
- juice of 1/2 lemon
Method:
1. Preheat the oven to 180ºC fan bake and grease a 12 hole muffin pan.
2. Place oats in a food processor and blend until they become a fine flour.
3. Add the remaining dry ingredients and pulse to combine.
4. Combine all the wet ingredients in a large mixing bowl and whisk to combine.
5. Add the dry ingredients to the wet, and stir until just combined. Avoid over-mixing to ensure you have lovely light muffins.
6. Divide mix between the 12 muffin holes and sprinkle the tops with some more oats.
7. Bake in centre of oven for 20 minutes, or until a skewer inserted into the middle of muffins comes out clean.
8. While muffins are cooling, prepare the glaze by combining the icing sugar and lemon juice in a small bowl. Adjust the consistency by adding more icing sugar if too runny, or more lemon juice if too thick, until you have a nice drizzly glaze.
9. When muffins have cooled, drizzle with lemon glaze and serve warm.
