Healthy, Moist, Tender Vegan Ginger Muffins
O, do you know the muffin man, The muffin man, the muffin man, Oh, do you know the muffin man, making Healthy, Moist, Tender Vegan Ginger Muffins?
It makes 12 medium-sized muffins
2 tbsp. ground flaxseed.
6 tbsp. hot water.
3/8 tsp ginger powder.
1 cup castor sugar.
Zest of 2 lemons.
Juice of 1 lemon
2 cups cake flour.
¾ tsp salt.
1 tsp bicarbonate of soda.
1 cup of rice milk.
Mix flaxseed and water together, allow to stand for 15 minutes to thicken.
In the bowl of your mixer, cream margarine and sugar together till light and fluffy.
Add all the other ingredients, including the flaxseed mixture, and beat until well combined.
Using a mechanical ice cream scoop, fill each muffin casing ¾ of the way.
Pop into a preheated oven and bake at 180 degrees for 30 – 35 minutes or until the cake tester comes out clean.
Prepared, tried, and tested Bobby Swanson