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40 • minutes •
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12 • muffins
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Not too hard!

Gingerbread Oat Muffins with Lemon Drizzle

5/5 (2)

Ingredients

  • Dry Ingredients
  • tick1 cup (110g) Chantal Organic Quick Cooking Rolled Oats
  • tick1 cup (150g) Chantal Organics Spelt or White Flour
  • tick3/4 cup (150g) caster or coconut sugar
  • tick2 tsp baking powder
  • tick2 tsp ground cinnamon
  • tick2 tsp ground ginger
  • tick1/4 tsp ground cloves
  • tick1/4 tsp ground nutmeg
  • Wet Ingredients
  • tick1/3 cup (80g) milk
  • tick1/2 cup (115g) butter, melted
  • tick1/3 cup (112g) molasses
  • tick2 eggs
  • tick1 tsp vanilla essence
  • Lemon Glaze
  • tick1 cup icing sugar
  • tickjuice of 1/2 lemon

instructions

  • Step 1.

    Preheat the oven to 180ºC fan bake and grease a 12 hole muffin pan.

  • Step 2.

    Place oats in a food processor and blend until they become a fine flour.

  • Step 3.

    Add the remaining dry ingredients and pulse to combine.

  • Step 4.

    Combine all the wet ingredients in a large mixing bowl and whisk to combine.

  • Step 5.

    Add the dry ingredients to the wet, and stir until just combined. Avoid over-mixing to ensure you have lovely light muffins.

  • Step 6.

    Divide mix between the 12 muffin holes and sprinkle the tops with some more oats.

  • Step 7.

    Bake in centre of oven for 20 minutes, or until a skewer inserted into the middle of muffins comes out clean.

  • 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.

  • Step 9.

    When muffins have cooled, drizzle with lemon glaze and serve warm.

Chantal Organics Products used

plow-left
Quick Cooking Rolled Oats
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White Flour
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White Spelt Flour

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