Humpastry Day - Ginger Lemon Muffins

Ginger Lemon Muffins

I just got a new book called, "The Joy of Vegan Baking."  I was hoping that it would help me in my baking adventure, but honestly, most of the information in the book I already knew from doing my own research online.  I think it has some good recipes, but again, they all use white flour.  I don't understand why there aren't any cookbooks out there that have adapted the recipes to include healthier ones.  It's really not that hard to do and the results are still super tasty...at least in my opinion they are.   Anyways, I was a little bummed about the cookbook, but I am excited about using the recipes as a base and figuring out how to make them healthier without compromising the flavor.  

The recipe for ginger muffins in the book really intrigued me.  I don't think I've ever had a muffin or scone that had ginger as the main flavor, so I wanted to try it out.  The recipe below is my version of the original with healthier ingredients.  I used amaranth flour in the recipe, because it works really well in muffins.  For more information about amaranth flour, you can read my post about it here.

I'll be honest with you, I wasn't expecting these to turn out too well, but I was pleasantly surprised.  They have a nice, subtle flavor and the combination of lemon and ginger is interesting, but in a good way.  They were good plain, but I especially liked them with a little strawberry jelly.  Oh, and after eating them, I think the addition of figs or dates would be really yummy in them.  I may have to make another batch and try it out. :)

Ingredients:
Makes 12 muffins

*  2 flax eggs (2Tbl. flax w/ 6Tbl. water mixed until creamy)
*  1/4C finely minced ginger   **Note: I use ginger in a lot of my cooking, so I always have a jar of minced/chopped ginger in my fridge.  It might be more expensive than fresh ginger, but it is super easy and tastes the same.
*  1C raw sugar (divided)
*  Zest and juice of 1 lemon
*  1 1/2C whole wheat pastry flour
*  1/2C amaranth flour
*  3/4tsp. salt
*  1tsp. baking soda
*  1/2C vegan butter, softened (Earth balance is my favorite)
*  1C soymilk

Directions:
1.  Preheat oven to 375 degrees.  Grease your muffin tin, or line with paper cups.
2.  In a small saucepan, combine the ginger with 1/2C sugar.  Cook over medium heat, stirring, until sugar melts (about 2-3minutes).  Set aside to cool, then add lemon zest to the mixture.
3.  In another bowl, mix the flour, salt, and baking soda together.  Set aside.
4.  In a mixing bowl, beat the butter with the other 1/2C of sugar until blended.
5.  Add the flax eggs and stir well.
6.  Add the milk, lemon juice, and ginger mixture and stir well.
7.  Add the dry ingredients and stir until just combined.
8.  Spoon the mixture into the muffin cups.  Bake for 15-20 minutes, until a toothpick comes out clean.
9.  Cool in the pan for 1-2 minutes, then transfer to a wire race to cool.
10.  Enjoy!