Hi kids and happy Thursday! Before my youngest son Jack left to go back to college, I asked if he would mind shooting to the store to pick up some ginger for dinner. I was making a pretty awesome vegan potato-tomato curry (look for it in an upcoming post) and needed a little for the recipe. Though I had started growing a ginger plant (thanks for the idea, sister Kitty) it is still just a wee bairn, so the little ginger nugs won’t be ready for a while.
Apparently there was quite a sale because Jack brought home a huge bag full. What to do with all that ginger? It was way more than I would need for dinner. I thought and thought and remembered I had some leftover pineapple, so I played around for a bit…
and these AMAZING muffins were risen (ha, see what I did there?)
I added coconut because, basically, Tony will eat anything with coconut and I thought it would give these muffins a truly tropical punch. I also used aquafaba which, if you click on the word will bring you to a page that will tell you pretty much everything you ever wanted to know about this versatile and, quite probably, most amazing vegan egg substitute out there.
These muffins are flavorful, moist, light and easy and really satisfying!
See “Sound Bites” at the end of the recipe below for some cool facts about ginger. These “Sound Bites” are sound knowledge nuggets and are sure to spice up any dull party convos. Enjoy!