Vegan Gingerbread Muffins

by Elizabeth on March 30, 2012

Vegan Gingerbread Muffins

image via www.Chickensintheroad.com

 

We got to be mad scientists in the NGI kitchen this week. On Wednesday we took a recipe for a classic baked good and made it several times using multiple variations of the ingredients. The goal was to make a healthier but still delicious version of a classic dessert. My group worked on gingerbread muffins. Unfortunately I couldn’t participate in the tasting because the muffins weren’t gluten free, but I had my partner and classmates to fill me in. I was a little skeptical at first because really, is there anything better than butter, eggs and flour? But it actually turned out that there was a unanimous preference for the healthier vegan version of the recipe (even from the non-vegans!).

 

The various batches we made before arriving at the finished product!

 

Here is the original recipe:

 

Ingredients:
6 tablespoons unsalted butter
2 tablespoons molasses
2 tablespoons light OR dark corn syrup
1 tablespoon ginger juice
1 ¼ cup unbleached white all-purpose flour
1/2 cup dark brown sugar
1/4 cup white sugar
1 tablespoon ground ginger
1 ½ teaspoons ground cinnamon
1/4 teaspoon baking soda
pinch sea salt
2 large eggs, lightly beaten

 

And here is the recipe with our substitutions:

 

Ingredients:
2 ½ tablespoons coconut oil
2 ½ tablespoons olive oil
2 tablespoons maple syrup
1 tablespoon ginger juice
1/2 cup + 2 tablespoons all purpose flour
1/2 cup + 2 tablespoons whole wheat flour
3/4 cup coconut crystals (aka palm sugar)
1 tablespoon ground ginger
1 ½ teaspoons ground cinnamon
1/4 teaspoon baking soda
pinch sea salt
1/2 cup apple sauce

 

Procedure:
1. Pre-heat oven to 350° F. Prepare muffin tins with muffin papers. Place on baking sheet and set aside.
2. In small saucepan on low flame, heat and whisk together both oils, molasses, and maple syrup. Add ginger juice and set aside.
3. In medium bowl sift together flour, palm sugar, ground ginger, cinnamon, baking soda, and salt. Use a whisk to incorporate ingredients.
4. Pour pot of oil, molasses, maple syrup and ginger juice into bowl with sifted dry ingredients. Stir to combine.
5. Pour batter into the electric mixer, add apple sauce, and beat at medium speed for 1 1/2 – 2 minutes.
6. Using a small ice cream scoop, fill muffin papers half way. Bake 10-12 minutes. Gently remove from pan. Cool completely.

 

*For original recipe procedure, just substitute butter for  oil, corn syrup for maple syrup, white sugar for palm sugar, and eggs for applesauce.

 

There are some things you just can’t mess with – for example, a croissant  has already reached its peak of perfection and wouldn’t be a croissant without butter – but it’s nice to know that sometimes you can have your cake and eat it too.

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