Differences

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--- dark_stormy_muffins [2024/06/12 12:54] – [Directions] karin
+++ dark_stormy_muffins [2025/06/04 11:02] (current) – karin
@@ Line 4: / Line 4: @@
 ===== Ingredients =====
-  * 1 c. white whole wheat flour
+  * 1 1/2 c. white whole wheat flour
   * 1 1/2 c. white flour
   * 2/3 c. brown sugar, packed
@@ Line 14: / Line 14: @@
   * 1 c. rice milk
   * 1/2 c. rum
-  * 1/4 c. olive oil
+  * 1/4 c. canola oil
   * 1/4 c. blackstrap molasses
-  * 4 oz. ginger paste
+  * 2 T. ginger paste
   * 1 T. lime juice
   * 2 t. [[https://www.amazon.com/Namaste-Foods-Egg-Replacer-Ounce/dp/B016EMSCTS|egg replacer]] (equivalent to 1 egg)
@@ Line 25: / Line 25: @@
   * Preheat the oven to 350º F.
   * Mix the dry ingredients (whole wheat flour, white flour, brown sugar, ginger, baking powder and baking soda) together in a large bowl. Add the lime zest and candied ginger to the dry mixture and stir until well combined.
-  * Mix together the wet ingredients (rice milk, rum, olive oil, molasses, ginger paste, lime juice, egg replacer and water) in a large measuring cup. Pour the wet ingredients into the dry ingredients and stir until ingredients are well mixed.
+  * Mix together the wet ingredients (rice milk, rum, canola oil, molasses, ginger paste, lime juice, egg replacer and water) in a large measuring cup. Pour the wet ingredients into the dry ingredients and stir until ingredients are well mixed.
   * Pour into muffin pans lined with muffin papers and bake for 20-25 min.
@@ Line 32: / Line 32: @@
   * Inspired by the drink [[https://www.epicurious.com/recipes/food/views/dark-and-stormy-235964|Dark and Stormy]], using this recipe as a starting point: [[https://www.ihearteating.com/gingerbread-muffins/|i heart eating: Gingerbread Muffins]]
   * Yield: 17 muffins
+  * Last updated: 6/4/25
 {{tag>type:muffin type:vegan ingredient:ginger ingredient:rum ingredient:lime}}