Differences

This shows you the differences between two versions of the page.

--- dark_stormy_muffins [2025/06/04 11:02] – karin
+++ dark_stormy_muffins [2026/06/13 13:02] (current) – karin
@@ Line 4: / Line 4: @@
 ===== Ingredients =====
-  * 1 1/2 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
-  * 1/4 t. baking soda
+  * 1/2 t. baking soda
   * grated zest of 2 small limes
   * 3/4 c. chopped candied ginger
-  * 1 c. rice milk
+  * 1/2 c. oat milk
   * 1/2 c. rum
   * 1/4 c. canola oil
@@ 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, 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 (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.
@@ Line 31: / Line 31: @@
   * 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: 6/4/25
+  * Last updated: 6/13/26
 {{tag>type:muffin type:vegan ingredient:ginger ingredient:rum ingredient:lime}}