Breakfast might very well be the most important meal of the day, but some people just can't find the time for breakfast -- or don't feel like eating that early. These light, fluffy muffins are one solution: Packed full of ginger (and with an accompanying bite), you can make them and then stash them for mornings, nibbling as you go until they're gone. Tweaked from a recipe in The Joy of Vegan Baking, they're quick and easy (although there is a bit of prep involving ginger grating and lemon zesting, so don't say we didn't warn you).
See also: - Vegan banana walnut muffins for breakfast on Meatless Monday - Vegan blueberry muffins with lemon for a breakfast treat on Meatless Monday - Quinoa-cranberry muffins with almond flour for a protein-packed breakfast on Meatless Monday
You will need:
2 tablespoons egg replacement powder (or the equivalent of two eggs) 6 tablespoons water (or whatever the egg-replacement instructions say for two eggs) Ginger (enough to grate 1/4 cup) 1 large lemon 1 cup sugar 2 cups flour (heaping cups) 3/4 teaspoon salt 1 teaspoon baking soda 1/2 cup nondairy butter 1 cup nondairy milk (we used coconut)
Preheat the oven to 375 degrees F. Take your nondairy butter out of the fridge to let it soften while you prepare everything.
1. Spray your muffin tin with oil or line it with baking cups.
2. Zest your lemon.
Cut the zested lemon in half and squeeze out the juice.
3. Peel the ginger.
Grate the ginger as finely as you can; you'll need 1/4 cup of it.
4. Measure the egg replacement powder into a small bowl.
Add the water.
Whisk until creamy and smooth.
5. Put the grated ginger and 1/2 cup of the sugar in a small saucepan on the stove over medium heat.
It won't take long before the sugar starts dissolving as the ginger releases liquid.
Perfect. Remove it from the heat and let it cool a little.
Add the lemon zest to the mixture.
Stir until everything's combined.
6. Put the flour, salt and baking soda in a medium bowl and whisk until thoroughly blended.
7. Put the butter in a large bowl.
Use a mixer to beat until creamy.
Add the remaining 1/2 cup of sugar to the bowl.
Use the mixer to blend until thoroughly combined.
8. Add the egg mixture.
Stir everything together.
9. Add the coconut milk and lemon juice.
10. Add the ginger/sugar/lemon mixture from the saucepan.
Throw the blended dry ingredients on top.
Stir until everything is just combined.
Spoon the mixture into the prepared tin.
Bake for 15 to 20 minutes, until a toothpick stuck in the center of a muffin comes out clean.
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Let cool for a few minutes before transferring to baking racks to cool all the way.