Healthy Gingerbread Muffins
I think out of all the Christmas recipes I have made thus far, for my 12 days of Christmas recipes, this is hands down my favourite!! The muffins are moist, spongey, bouncy, fluffy, all the delicious adjectives! So much flavour and the best texture - I will definitely be making these again! I don't often make things multiple times as I'm always trying to make new recipes for recipe development jobs, but this one is a MUST!
1 1/2 cups wholemeal spelt flour (or regular flour)
1 1/2 - 2 tsp ginger powder (depending on how gingery you like it)
1 tsp cinnamon powder
1 tsp bicarb soda
1/4 tsp clove powder
1/4 tsp salt
1/2 cup milk (any type)
1/2 cup maple syrup (or any liquid sweetener)
1/3 cup plain chobani greek yoghurt
1 tsp vanilla extract
80g light cream cheese
1/4 cup plain chobani greek yoghurt
2 tsp caster sugar (or coconut sugar if you prefer)
1 tsp lemon juice
Preheat an oven to 180c.
In a large bowl combine the flour, ginger, cinnamon, clove powder, bicarb soda and salt. Make a well in the centre and add the egg, milk, maple syrup, yoghurt and vanilla. Mix well to combine
Lightly grease or line a muffin tray with patty pans and pour the mixture into the 12 patty pans. Bake for 18 minutes
Once cooked, all the muffins to cool in the tray for 5 minutes and then transfer to a wire rack
In a small bowl, use an electric beater or whisk to beat the cream cheese, yoghurt, lemon juice and sugar until light and fluffy. Spread the icing over the muffins and enjoy!
Nutritional Information per serve:
Calories: 142, Protein: 5.1g, Carbohydrates: 24g, Fat: 2.6g