dark_stormy_muffins
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| dark_stormy_muffins [2025/06/04 11:01] – karin | dark_stormy_muffins [2025/06/04 11:02] (current) – karin | ||
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| * 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. oat milk | + | * 1 c. rice milk |
| * 1/2 c. rum | * 1/2 c. rum | ||
| * 1/4 c. canola oil | * 1/4 c. canola oil | ||
| Line 25: | Line 25: | ||
| * 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 (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. | + | * 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. | * Pour into muffin pans lined with muffin papers and bake for 20-25 min. | ||
dark_stormy_muffins.1749056506.txt.gz · Last modified: 2025/06/04 11:01 by karin