Christmas is the time of indulgence and we love the taste and smell of gingerbread in our house at this time of year. Here we have created a muffin/cake with the taste of Christmas, but have tried to keep it healthy while still being indulgent. We have used black molasses, which is a by-product of refined sugar. However unlike sugar, which has no nutritional benefit, molasses contain minerals and iron. It is also absorbed slower so you don't get the blood sugar crash that refined sugar gives you.
makes 12 muffins
100g butter (melted)
50g coconut sugar
100g almond flour
100 teff flour
1 teaspoon baking powder
2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon allspice
1/4 teaspoon sea salt
1/2 teaspoon vanilla extract
2 heaped tablespoon of black molasses
- Preheat oven at 160°C
- Line a 12-hole muffin tray with paper cases
- Start by placing the butter in a warm place to melt.
- Measure all the dry ingredients into a large bowl.
- In a food processor mix the eggs, molasses, vanilla extract and melted butter and mix together until smooth.
- Add the wet ingredients to the dry in the bowl and stir together until well combined.
- Add a dessertspoon of the mixture to each muffin/cup cake case.
- Bake in the pre-heated oven for 20-25 minutes. All ovens vary so check after 20 minutes. A cocktail stick should come out clean when inserted.
THE HEALTH BOOST TIP
To make these gingerbread muffins vegan then substitute the butter with coconut oil. Teff is a gluten free, high fibre flour with a good protein content.