Gingerbread Oat Muffins with Lemon Drizzle
These spice-filled gingerbread muffins are made with the goodness of Chantal Organics Rolled Oats and blackstrap molasses. Delicious eaten warm from the oven, drizzled with fresh lemon glaze, these muffins are the perfect treat for Christmas morning.
Ingredients
- Dry Ingredients
1 cup (110g) Chantal Organic Quick Cooking Rolled Oats- 1 cup (150g) Chantal Organics Spelt or White Flour
- 3/4 cup (150g) caster or coconut sugar
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- Wet Ingredients
- 1/3 cup (80g) milk
- 1/2 cup (115g) butter, melted
- 1/3 cup (112g) molasses
- 2 eggs
- 1 tsp vanilla essence
- Lemon Glaze
- 1 cup icing sugar
- juice of 1/2 lemon
instructions
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Step 1.
Preheat the oven to 180ºC fan bake and grease a 12 hole muffin pan.
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Step 2.
Place oats in a food processor and blend until they become a fine flour.
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Step 3.
Add the remaining dry ingredients and pulse to combine.
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Step 4.
Combine all the wet ingredients in a large mixing bowl and whisk to combine.
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Step 5.
Add the dry ingredients to the wet, and stir until just combined. Avoid over-mixing to ensure you have lovely light muffins.
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Step 6.
Divide mix between the 12 muffin holes and sprinkle the tops with some more oats.
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Step 7.
Bake in centre of oven for 20 minutes, or until a skewer inserted into the middle of muffins comes out clean.
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Step 8.
While muffins are cooling, prepare the glaze by combining the icing sugar and lemon juice in a small bowl. Adjust the consistency by adding more icing sugar if too runny, or more lemon juice if too thick, until you have a nice drizzly glaze.
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Step 9.
When muffins have cooled, drizzle with lemon glaze and serve warm.
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Chantal Organics Products used
