Whole grain gingerbread muffins with plum butter

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

35 minutes


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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.