I love any excuse to bake … and Christmas provides SO many opportunities!!!

These delicious little morsels are a cross between my doughnut muffins and my Christmas pancakes.

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.

Enjoy 🙂

“This recipe has been included by Twinkl among their top picks for Delicious Christmas Dessert Recipes“