Gingerbread Oat Muffins with Lemon Drizzle
Warmly spiced gingerbread muffins made with wholesome rolled oats and rich blackstrap molasses. Best enjoyed fresh from the oven and finished with a
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at chantalorganics.co.nz.
Cooking tools:
- Food processor
- Muffin tin
- Skewer
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Saucepan
- Spoon
- Cooling rack
Ingredients
- 1 cup (110g) Chantal Organics Quick Cooking Rolled Oats
- 1 cup (150g) white flour
- 3/4 cup (150g) caster or coconut sugar
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/3 cup (80g) milk
- 1/2 cup (115g) butter, melted
- 1/3 cup (112g) molasses
- 2 eggs
- 1 tsp vanilla essence
- 1 cup icing sugar
- juice of 1/2 lemon
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