Tags: gingersnap

ginger bread muffins + cookies

ginger bread muffins
Vegan Ginger Muffins

1 1/2 cups white whole wheat flour, spooned and swept (6 ½ oz)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt plus an extra pinch
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup soft silken tofu (I used Mori-Nu Lite)
1/2 cup mild molasses
1/4 cup granulated sugar
1/4 cup vegetable oil

Preheat oven to 375 degrees F. Line 12 muffin cups with paper liners or spray with cooking spray.

Combine flour, baking powder, baking soda, salt, ginger, cinnamon and cloves in a medium bowl. Stir very well, making sure there are no lumps of baking powder. Process or blend tofu, molasses, sugar and oil until smooth. Add tofu mixture to flour mixture and stir until mixed (don’t over-beat).

Divide mixture equally among muffin tins and bake for 18 minutes or until muffins appear done.

gingersnap cookies
1 cup unbleached all purpose flour
1¾ cups whole wheat flour
1½ teaspoon ground ginger
1½ teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon sea salt (fine grain)
¾ cup melted Earth Balance
¾ cup Sucanat (adjust to your preference)-- personally this isn't too sweet, nor too bland
substitution for 1 egg, prepared. (I used bobs red mill egg replacer)
¾ cup unsulphured molasses
--optional-- Sucanat for sprinkling


Preheat oven to 350°Fahrenheit. Lightly spritz canola oil on surface of baking sheet.
In a bowl, whisk flour, ginger, cinnamon, baking soda, and salt together; set aside.
In a separate large bowl, beat Earth Balance and Sucanat until fluffiness occurs.
Mix in egg replacer and molasses.
Beat in dry ingredient mixture, half at a time.
Drop dough in balls of your preference onto the baking sheet(s).
Sprinkle with Sucanat if you plan to.
Bake about 10-12 minutes or until the edges are about set but the middle of cookie is still soft.
Let stand about 5 minutes on the baking sheet(s) before moving to wire rack to cool completely.