‘A very quick, all-in-one method, these muffins can be prepared and baked in 20 minutes from start to finish. I used a mix of grated fresh ginger, ginger powder and crystallized ginger which resulted in the most rounded ginger flavor laced with orange and drizz;ed with melted dark sugar-free chocolate and more crystallized ginger pieces. These are the best muffins for a cold January, the ginger will give you instant warmth’.
You will need:
250g self raising flour
1 teaspoon baking powder
50ml olive oil
50ml yoghurt [if you don’t like yoghurt used a plant-based milk]
4 tablespoons stevia
4 tablespoons agave or honey
1 tablespoon ginger powder
1 tablespoon fresh grated ginger
1 tablespoon crystallized ginger
zest of an orange
2 tablespoons fresh orange juice
1 tablespoon apple organic vinegar
a pinch of salt
After baking: 150g dark melted chocolate and more crystallized ginger
Preheat the oven to 200C.
Sift the self raising flour and baking powder twice. Place in the bowl of an electric mixer.
Crop the crystallized ginger into very small pieces. Add to the mixing bowl together with all the other ingredients. Whisk everything for a minute on high speed.
Line a muffin tin with muffin cases and immediately fill the muffin cases. Scatter some more crystallized ginger pieces on top. Bake for 15 minutes [depending on size and up to 25 minutes for giant muffins].
Remove from oven.
Melt the chocolate in the microwave or over a bain marie. Add a couple of drops of olive oil and drizzle the chocolate over the muffins. Scatter a few small pieces of crystallized ginger and allow the chocolate to harden up.
Prepare your cup of tea !
I use crystallized ginger by Good Earth, ginger powder by Schwartz, fresh ginger and orange by Big Fresh, sugar free chocolate by Valor, Stevia by Hermesetas and flour by St George’s Brand.