Whole grain gingerbread muffins with plum butter

This proven and tested recipe has been prepared for you by the Amylon team. 12 pieces, 35 minutes

Preparation time

Ingredients

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1 ½ cups ORGANIC plain wheat flour ½ cup ORGANIC plain rye flour ¾ cup ORGANIC demerara sugar ½ cup ORGANIC sunflower oil 1 cup milk (may use oat, rice, or soy milk) 1 packet Amylon ORGANIC Lemon Sugar 1 packet Amylon Phosphate-free Gingerbread Baking Powder Plum butter, approx. 6 tablespoons May add a tablespoon of chia seeds

Preparation process

1. In a bowl, first mix the oil with the sugar and lemon sugar, add the flour with the gingerbread baking powder, and then add the milk; mix to make a smooth batter. You may add a tablespoon of chia seeds, if desired.
2. Prepare 12 paper muffin cups (with a diameter of approx. 5 cm), ideally in a muffin tin, and place a tablespoon of batter in each cup.
3. Place one teaspoon of plum butter on top of the first layer of batter—1 teaspoon in each cup.
4. Place a second tablespoon of batter on top of the plum butter.
5. Immediately place into an oven preheated to 180°C and bake for approximately 25 minutes. Test for readiness with a skewer.
6. After baking and cooling, the muffins may be topped with chocolate or a sugar glaze prepared from egg whites and powdered sugar.