Gingerbread Oat Muffins with Lemon Drizzle
Warmly spiced gingerbread muffins made with wholesome rolled oats and rich blackstrap molasses. Best enjoyed fresh from the oven and finished with a bright lemon glaze, these soft, flavour‑filled muffins are a comforting treat—perfect for Christmas morning or festive sharing.
Ingredients
- Dry Ingredients
1 cup (110g) Chantal Organics Quick Cooking Rolled Oats- 1 cup (150g) 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
