Apple Ginger Muffins

Apple-Ginger-Muffins

Apple Ginger Muffins

Fuck Diet! as a project, as a concept a cookbook and a blog started out with this simple recipe. After the initial inspirational cupcake my friend Nora brought to a party that kickstarted my interest in vegan baking, I knew if I want to learn how to do this, I had to start out with something nice and easy. I’m a gal that get’s bored easily though so the simple plain vanilla muffin didn’t cater to me. So I started out with a twist.

Apple pies, tarts and strudels have been dear to me since the days my late grandmother made them every weekend to my taste. When I started baking I was still living in Graz and “exotic spices” (such as ginger) were still scare in southern austria. At least if you ventured to the usual supermarkets. I had never cooked anything with ginger before, so I was quite surprised how juicy and warming those muffins turned out to be.

I reccomend making them in the depths of a dark and unwellcoming winter. Preferably enjoy them while they’re still a tad warm.

Apple Ginger Muffins

Preparation time: 25 minutes
Baking time: 18 minutes
Cooling time: 10 minutes

250g flour
2 tablespoons baking powder
140g brown sugar
1/8 teaspoon salt
1 1/2 teaspoons cinnamon, powdered
1/2 teaspoon ginger, powdered
120 g soft vegan margarine
2 large bananas, mashed
240ml soy milk
1 tablespoon lemon juice
2 apples, cut in small dices

1 teaspoon cinnamon for besprinkling

1. Preheat the oven to 180°C.

2. Line a muffin pan with cupcake liners or grease it with full fat vegan margarine.

3. Pour the soymilk into a glas. Add the lemon juice and set aside to curdle.

4. In a smaller bowl whisk together the flour, baking powder, sugar, salt, cinnamon
and ginger powder.

5. In a large mixing bowl whisk together the bananas and margarine until fluffy.

6. Alternately stir in the dry ingredients and the soy milk. Starting and ending with the
dry ingredients. Whisk until everything is well incorporated.

7. Stir in the apples 1/3 at a time.

8. Fill the muffin cups until the top and besprinkle with sifted cinnamon powder.

9. Bake for about 15-18 minutes or until a tester, a toothpick or the tip of a sharp knife, inserted in one muffin comes out clean.

10. Remove from oven, and let cool in the pan for about ten minutes. A cooling rack can help if you have one.

Remove from pan and preferably serve warm.

Nina Bacinger

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