15 October 2010

Gingerbread Streusel Muffins


Gingerbread Streusel Muffins


1/4 tsp sea salt
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cardamom
1/2 cup brown sugar
1/4 cup molasses
1/4 cup canola oil 


Directions:
1. Preheat oven to 365F
2. In a bowl, mix wet ingredients and brown sugar together
3. In a separate bowl, mix the dry ingredients together
4. Gently pour wet mix into dry; Do not over mix!
5. Pour into muffin, with or without paper cups
6. Prepare the streusel topping below before baking


Streusel Topping:

2 Tbsp vegan butter
1/2 cup oats
3/4 cup flour
1 Tbsp molasses
1 tsp cinnamon
1/8 tsp sea salt


Directions:
1. Make sure butter is cold; Cut and crumble into pieces
2. Add in the other ingredients and massage with your fingers
3. Form the mix into crumble "streusel" bits
4. Sprinkle streusel on top of each muffin
5. Bake for 20-30 minutes until toothpick comes out clean


In addition to being vegan, you can make it gluten-free 
by using gluten-free flourThe streusel can either be 
made with non-contaminated oats, or extra flour!

 makes 6 jumbo sized
or 9 large muffins

2 comments:

LucyinAust said... [reply]

I made these today and they are about the best muffins I've ever made (and I bake a lot!). They rose up magnificently! I only had 1/2 cup applesauce so replaced the other half with 1 egg and some cream (so I un-vegan-ed the recipe!). I added some chopped up almonds in the streusel (I probably needed to reduce the amount of flour). They might be a bit messy to eat but the taste was fantastic, lovely light texture and the aroma still fills my house. Thank you for a wonderful recipe!!

Kelsey said... [reply]

Lucy, I'm so glad you made them and that they turned out lovely! Your substitutes are wonderful and I definitely am going to keep them in mind when I make them again because I always love veganized versions!! Thank you so much for your comment XOXO <3

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