Servings: 12 serving
Equipment
Ingredients
For the Muffins:
- 2 cups spelt flour or whole wheat pastry flour
- 1 tsp baking soda
- 1/2 tsp Himalayan pink salt
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 1/3 cup ghee melted
- 1/2 cup coconut sugar
- 1/2 cup molasses
- 1 large organic egg
- 1 cup warm water
- 2 tbsp freshly grated ginger root
- 1/2 cup finely chopped candied ginger
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, sift together the flour, baking soda, salt, ground ginger, cinnamon, and cloves.
- In another bowl, whisk together the melted ghee, coconut sugar, and molasses until well combined. Beat in the egg, and then stir in the warm water and freshly grated ginger.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the candied ginger.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
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06/10/2024 10:45 am GMT
