I love spice cookies and gingerbread flavoured with crystallized ginger. I think it was the first time I made what was to be my favourite gingerbread recipe of all time that got me hooked. Now I use it in all sorts of baked goods, and in liberal amounts.
I've been baking many batches of spice muffins for my sister, since they are her favourite. She is sporty, health conscious, always in a hurry and can't eat dairy, so my go to sweets for her are muffins. They can be made with oil and soy milk quickly and easily. There is no special equipment required either, just two large bowls and a spoon or spatula.
Muffins also freeze well, so if you are short on time you can make a few batches in advance for lunches. My mother likes to freeze a couple from every batch, so she can choose what kind she feels like bringing to work in the morning, whether it be ginger, lemon, almond chocolate chip.
Spice Muffins with Crystallized Ginger and White Chocolate Chunks:
(to make this recipe dairy free substitute the white chocolate with dark chocolate that has no traces of dairy, both are delicious with ginger.)
1/4 cup fancy molasses,
2 large eggs,
1/2 cup soy milk,
1/2 cup soy or canola oil,
1 tsp vanilla
1/2 cup brown sugar (packed),
1/4 cup granulated sugar
2 cups all purpose flour
1 1/2 tsp baking powder
1/4 tsp cinnamon
1/8 tsp cardamom
1/8 tsp nutmeg
1/8 tsp ground ginger
1/8 tsp ground cloves
1/4 cup chopped crystallized ginger lightly packed (I just chop five of the round disks, makes it easy).
100g of large chocolate chunks (you can add more or less than this depending on your taste, this measurement is flexible.)
Chop the ginger finely and chop the chocolate into large chunks, especially white chocolate which seems to absorb more into the muffin structure as it bakes.
In a large bowl whisk together all the dry ingredients to introduce some air. I use a beater from my hand mixer for this, works wonderfully.
In a second bowl lightly whisk together the wet ingredients.
Make a well in the centre of the dry ingredients and pour in the entire bowl of wet ingredients. Gently fold together with a spatula until it is just mixed together. The batter may seem quite thick, but that is the way it should be. Fill muffin tins almost to the rim and bake for 20 to 30 minutes, these are done when they look crisp and golden brown on top. I like to put a few chunks of white chocolate on top too, it gets a nice roasted flavour.
See, isn't this recipe easy? Love it.