Gingerbread Muffins.

'Tis the season so they say. Everything at the moment has a little Christmas touch to it. If these muffins were baked in July they'd still be yummy but at this time of year and with an extra dusting of icing sugar they're extra yummy!


Even though we're in summer here in Australia, today is a cold and rainy day in Melbourne so these warming muffins are perfect for right now!



I used buckwheat flour for these but you could use any plain wholegrain flour too. I also used a mini muffin tin as we had them for breakfast and dipped them into yoghurt but use whatever muffin tin (or donut tin!) you have.

RECIPE


Vegan version

Ingredients

- 1 1/2 cups buckwheat/spelt/rye/whole meal flour

- 1/2 cup coconut sugar

- 2 tbsp flax meal

- 2 tsp baking powder

- 3-4 tsp ginger powder

- 1 tsp cinnamon

- 1 cup milk of choice + a splash more

- 1/4 cup extra virgin olive oil

- 1 tbsp apple cider vinegar

- Optional: 1/2 tsp icing sugar to dust them with afterwards


Non-vegan version

Ingredients

- 1 1/2 cups buckwheat/spelt/rye/whole meal flour