I think I kind of fell in love with this recipe. Maybe this is due to the amount of work I put into its development. I tried it a few times until I’ve (hopefully) been able to finally find out, which ingredients to which amount I should put in them. Many people like their deserts much sweeter than I do. The first two times I baked these muffins, they were only slightly sweet. Therefore, I wrote down more than just one option for the amount maple syrup for these muffins. I hope this recipe is able to meet with the approval of your individual taste.
Makes about 16 muffins:
3 cups (300ml capacity) of wholemeal flour
6 tablespoons of linseeds
3 teaspoons of ground ginger
3 teaspoons of ground cinnamon
a pinch of nutmeg
2 1/2 teaspoons of baking powder
2 1/2 tablespoons of coconut oil
1/2 a teaspoon of vanilla powder
8-12 tablespoons of maple syrup
1 and 3/4 cups of water
Pre-heat the oven to 180°C upper and lower heat.
Put all dry ingredients into a bowl. Melt coconut oil and maple syrup and add mixture to the bowl. Add water and stir well. Pour mixture into muffin tins and bake until slightly brown, which will take about 20-30 minutes. They taste delicious both warm and cooled down.
Serve with some maple syrup on top – this tastes like heaven!
Seasons: spring, summer, autumn, winter