I love any excuse to bake … and Christmas provides SO many opportunities!!!
See below the recipe for a gluten free Coeliac friendly version too.
- 200g wholemeal flour
- 80g sugar
- 1.5 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1 tsp No Egg powder OR 1 whole egg
- 1.5 tsp GF baking powder
- 65g rice bran oil
- 240g milk of choice
- 1/4 cup choc chips (we use dark chocolate dairy free chips)
In a large bowl place the flour, sugar, salt, spices, egg replacer and baking powder. Use a whisk to combine the dry mix. (or Speed 4 for 6 seconds)
In a separate smaller bowl whisk together the oil and milk.
Pour the wet mix into the dry mix and whisk vigorously to combine mix until smooth. (Speed 5, 8 seconds)
Fold through the choc chips (speed 4, 5 seconds)
Place into lined/greased muffin pans and bake in a preheated 180C oven for about 20 minutes.
Mini muffins take 12-15 minutes.
To make these Coeliac friendly replace the spelt flour with 200g of a gluten free flour mix plus 1 tsp of psyllium.
Makes 12 regular or 24 mini muffins.
These freeze and defrost really well.