Vegan Apple Bottomed Gingerbread Muffins Food

GINGERBREAD MUFFINS

Gingerbread Muffins image

Make up this batter and keep it in the refrigerator for up to 2 weeks to bake as you need muffins. These are excellent and so easy.

Provided by Marie

Categories Quick Breads

Time 35m

Yield 36 muffins

Number Of Ingredients 9

Ingredients

3 eggs
1 cup molasses
1 cup brown sugar
3 1/2 cups flour
1 tablespoon baking soda
1 tablespoon ground cloves
1 tablespoon ground ginger
1/2 lb butter, melted
1 cup hot water

Steps:

Combine all ingredients in a large bowl and refrigerate until ready to use.
Bake in paper lined muffin tins at 350 degrees for 20 to 25 minutes.
Batter will keep for 2 weeks in refrigerator.

Nutrition Facts : Calories 146.8, Fat 5.7, SaturatedFat 3.4, Cholesterol 29.1, Sodium 161.4, Carbohydrate 22.5, Fiber 0.4, Sugar 11.2, Protein 1.9

VEGAN APPLE-BOTTOMED GINGERBREAD MUFFINS

Vegan Apple-Bottomed Gingerbread Muffins image

This is a recipe I invented when I was craving gingerbread - and it came out great! My whole family enjoyed them and they make a good breakfast, teatime, or evening snack. The muffins are sweet and delicious.

Provided by BB2011

Categories Quick Breads

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 13

Ingredients

1 1/4 cups all-purpose flour
1/3 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 Ener-G Egg Substitute
3 tablespoons margarine, melted
1/3 cup molasses
1/2 cup hot water
2 large apples
1 tablespoon margarine, melted
2 tablespoons brown sugar

Steps:

Preheat oven to 350°F.
TO MAKE APPLE BOTTOMS: Peel, core, and slice apples into 1-inch chunks.
Mix apple chunks, tablespoon melted margarine, and 2 tablespoons brown sugar in a bowl until apples are lightly coated.
Place a spoonful of apple mixture in the bottoms of a lightly greased muffin pan and set aside.
TO MAKE GINGERBREAD BATTER: Combine flour, brown sugar, baking soda, and spices.
Mix egg replacer, melted margarine, molasses, and hot water in a separate bowl, then add this mixture to the dry mixture.
Stir just until thoroughly combined and spoon batter over apples.
Bake for 25 minutes. I recommend eating these with a fork as the apples don't always stay together, but I promise they're delicious!

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