Ginger Muffins With Vegan Lemon Buttercream
Sticky, fluffy ginger muffins with or without vegan lemon buttercream are perfect with mulled cider or spiced apple juice on a chilly day.
- 200 g vegan butter or margarine
- 200 g dark muscovado sugar
- 200 g black treacle
- 200 ml soya milk
- 2 tsp cider vinegar
- 300 g plain all purpose flour
- 1.5 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp ground cinnamon
- 1 tsp bicarbonate of soda
- 1/2 tsp baking powder
- pinch of salt
- vegan lemon buttercream optional
Preheat oven to 180C/350F
Line 2 twelve hole muffin tins with paper cases.
Melt the butter, sugar and treacle together in a small pan over a gentle heat. Leave to cool.
Add the vinegar to the milk and leave for about 10 minutes until curdled.
Sift the flour, spices, salt, baking powder and bicarbonate of soda together into a large bowl.
Once the butter mixture has cooled pour it and the milk mixture into the dry ingredients, stir together until combined.
Pour into the prepared cake cases. You should have enough for about 24 muffins.
Bake in the preheated oven for about 20 minutes until risen and springy to the touch.
Leave to cool completely before decorating.
Nutritional information doesn't include optional buttercream - check out my vegan buttercream recipe for ingredients and nutritional information.
If you want to make lemon buttercream add 1 tsp lemon juice and the grated rind of one lemon to the buttercream mixture.
Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.
Calories: 155kcal | Carbohydrates: 24g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 113mg | Potassium: 176mg | Fiber: 1g | Sugar: 14g | Vitamin A: 351IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 2mg