Mini Gingerbread Muffins Recipe

We've been enjoying an extra warm "extended summer" here in the Pacific Northwest, but the air has now officially turned crisp and cool. One of my favourite things to bake in cooler weather is Gingerbread Muffins. I like the seasonal flavour combined with the fact that they are muffins - not cake or cupcakes - so you can get away with eating them more often. :) I used to have an amazing recipe and I lost it, so I started on the hunt to find a new one. I scoured the internet in search of the perfect recipe and I found a couple that looked promising, so today I did something a little crazy... I baked them all. I wanted to find the best recipe once and for all. And this time put it in a place where I won't lose it! So... we have a clear winner, and I'll share the link below.

I made a few adjustments... I wanted to bake mini muffins instead of regular or jumbo sized because my kids rarely finish a muffin. So all I did is decrease the bake time by about 5-8 minutes. Also, I wanted to use 100% whole wheat flour. So in every recipe I tried, I used just 100% whole wheat flour instead of all purpose flour. I used melted coconut oil instead of vegetable oil if that's what the recipe called for. I didn't have fresh ginger so I used ground ginger in every recipe that called for fresh (though next time I might try adding some candied ginger, I think that would be a nice touch). I used blackstrap molasses for every recipe.

The winning recipe was the easiest, most straight forward, and also had the best texture and flavour.

So the winner of the best Gingerbread muffins recipe ever goes to... ta-da. Pastry Affair! Yum yum. Go make these now, you won't be sorry.

Simone xo

(If you're wondering about the glaze... that was part of a muffin recipe that was just not quite my taste, but the glaze was nice - it's 1 cup icing sugar and juice of one lemon)

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