Gingerbread Muffins from Little Cooks Co.
- Preparation and cooking time
- Prep:
- Easy
Ingredients
- 80g butter or coconut oil
- 100g honey
- 130g Greek yoghurt (or diary free alternative)
- 1 egg
- 100ml hot water
- 80g pitted dates
- 80g oat flour
- 80g teff flour
- 80g gram flour
- 3tsp ginger
- 2tsp cinnamon
- 1tsp bicarbonate of soda
- Gingerbread men rice paper
Method
- STEP 1
Preheat the oven to 170c (180c if not fan assisted).
- STEP 2
Soak the dates in 100ml of hot water in a small bowl for a few minutes
- STEP 3
Measure out 80g of butter or coconut oil and add it to a blender/food processor with the dates and hot water. Blitz until smooth
- STEP 4
Crack an egg into a large mixing bowl and whisk it with a fork or whisk
- STEP 5
Add the date mixture (which you made step 3), yoghurt and honey. Mix thoroughly
- STEP 6
Sieve all of the dry ingredients into the mixing bowl (oat flour, teff flour, gram flour and spices with the bicarbonate of soda) and stir until fully combined
- STEP 7
Lightly grease your muffin tray and then spoon the batter equally into each hole with a tablespoon
- STEP 8
Carefully cut our your edible rice paper gingerbread men and then either place them on top of your muffins before cooking or wait until the muffins are cooked, and make a small incision to stand them in
- STEP 9
Pop in the oven for 20 minutes but check after 15 minutes to make sure they aren’t going too brown (some ovens are hotter than others!)