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dark_stormy_muffins [2024/06/12 12:54] – [Directions] karindark_stormy_muffins [2026/06/13 13:02] (current) – karin
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   * 1 c. white whole wheat flour   * 1 c. white whole wheat flour
-  * 1 1/2 c. white flour +  * 1 c. white flour 
-  * 2/3 c. brown sugar, packed +  * 1/2 c. brown sugar, packed 
-  * 1 t. ground ginger+  * 1 T. ground ginger
   * 1 t. baking powder   * 1 t. baking powder
-  * 1/4 t. baking soda+  * 1/2 t. baking soda
   * grated zest of 2 small limes   * grated zest of 2 small limes
   * 3/4 c. chopped candied ginger   * 3/4 c. chopped candied ginger
-  * 1 c. rice milk+  * 1/2 c. oat milk
   * 1/2 c. rum   * 1/2 c. rum
-  * 1/4 c. olive oil+  * 1/4 c. canola oil
   * 1/4 c. blackstrap molasses   * 1/4 c. blackstrap molasses
-  * 4 oz. ginger paste +  * 2 T. ginger paste 
   * 1 T. lime juice   * 1 T. lime juice
   * 2 t. [[https://www.amazon.com/Namaste-Foods-Egg-Replacer-Ounce/dp/B016EMSCTS|egg replacer]] (equivalent to 1 egg)   * 2 t. [[https://www.amazon.com/Namaste-Foods-Egg-Replacer-Ounce/dp/B016EMSCTS|egg replacer]] (equivalent to 1 egg)
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   * Preheat the oven to 350º F.   * 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 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 (oat 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.   * Pour into muffin pans lined with muffin papers and bake for 20-25 min.
  
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   * 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]]   * 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+  * Yield: 16 muffins 
 +  * Last updated: 6/13/26
  
 {{tag>type:muffin type:vegan ingredient:ginger ingredient:rum ingredient:lime}} {{tag>type:muffin type:vegan ingredient:ginger ingredient:rum ingredient:lime}}
  
  
dark_stormy_muffins.1718218481.txt.gz · Last modified: 2024/06/12 12:54 by karin