gingerbread muffins

The expression says it all.

These little christmas inspired gingerbread babies are scrumptious.

As I mentioned earlier this week, leading up to the holidays, I will be bringing you a gorgeous collection of classic christmas recipes that have been tweaked, reworked and modified to be perfect festive baby led weaning meals, snacks and treats and todays recipe are these beautiful gingerbread muffins.

Gingerbread cookies are the quintessential festive treat but unfortunately for the little ones they’re chock full of sugar and pretty hard for tiny mouths to get around.  Not to mention quite fiddly to prepare. So not to miss out I decided to put all of the festive gingerbread cookie goodness into a batch of wholesome, sugar free, totally good for you muffins.

I started with my usual muffin batter of wholemeal flour, yoghurt, olive oil, eggs and vanilla and for a little sweetness added a generous drizzle of golden syrup and two grated fuji apples.  And to echo the heady warm depth and festive aromas of gingerbread cookies I added the amazing spice mix of a little ginger, cinnamon, nutmeg, all spice and a pinch of cloves.

As these little darlings baked to golden perfection in the oven they filled the house with the aromas of christmas cheer.  They smell amazing!

Whilst taking a few snaps of the just baked muffins Miss G. edged her way through to sneak an early nibble.  Seems she just couldn’t wait.  And I understand why.  When we sat to enjoy our late breakfast of a fresh from the oven gingerbread muffin and wedges of rockmelon I couldn’t believe how fragrant, tender, soft and moist the gingerbread muffins were.  The apple not only seemed to add a gorgeous sweetness to the batter but kept the muffin moist and very tender.

I will be baking these gingerbread muffins again christmas morning.  They are the perfect light festive breakfast before the christmas lunch feast begins.

To bake a gorgeous batch of these amazingly fragrant gingerbread muffins simply…

Begin by sifting the wholemeal flour, baking powder, ginger, cinnamon, nutmeg, all spice and clove into a large bowl.  Add the bits of wholemeal flour left in the sieve to the flour/spice mix.  Stir to create a well in the middle.

In a large jug or small bowl place the oil, eggs, yoghurt, golden syrup and vanilla and whisk to combine.

Pour the wet ingredients into the well of the dry and mix until just combined.  Don’t be tempted to overwork the batter.

Grate 2 sweet apples and add them to the batter.

Gently mix to combine.

Ladle the batter into a 12 hole muffin tray lined with muffin papers, filling each 3/4 full.  Pop into a preheated 180 degree celsius (350 F) oven to bake for 12-15 minutes, or until golden and cooked.  If you’re unsure whether the muffins are cooked, simply press the top of a muffin and if the muffin bounces back they’re done.

Allow the muffins to cool for a minute or two in the tin before removing to cool completely on a wire rack.

Serve the muffins alongside a little sliced fruit for a festive breakfast or morning tea.  Enjoy x

gingerbread muffins

INGREDIENTS

2 cups self raising wholemeal flour

1 teaspoon ginger, ground

1 teaspoon cinnamon, ground

1/2 teaspoon all spice, ground

1/2 teaspoon nutmeg, ground

1/4 teaspoon cloves, ground

3/4 cup olive oil

1 cup yoghurt

2 eggs

1/3 cup golden syrup (or treacle)

1 teaspoon vanilla essence

2 apples, grated

METHOD

Preheat oven to 180 degrees celsius (350 F).  Sift flour and spices into a large bowl.  Add the pieces of wholemeal flour left in the sieve to the flour/spice mix and stir to create a well in the centre.  Place the oil, yogurt, eggs, golden syrup and vanilla into a small bowl and whisk to combine.  Pour the wet ingredients into the well of the dry and stir until just combined.  Don’t overwork the batter.  Fold through the grated apple.  Spoon the batter into a 12 hole muffin tin lined with muffin papers, filling each paper 3/4 full.  Bake for 12-15 minutes, or until golden and cooked.  The muffins should bounce back to the touch when done.  Enjoy x

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