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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!
- 1 cup all purpose flour
- 1 cup pastry flour or sub all purpose flour
- 1 tbsp. baking powder
- 3/4 tsp. sea salt or Kosher salt
- 1/4 cup organic pure cane sugar
- 1/4 cup organic coconut sugar or sub cane sugar
- 1/3 cup unsweetened shredded coconut
- 1 can 13.5 ounces coconut milk
- 1/4 cup unrefined coconut oil melted
- 1 tsp. coconut or vanilla extract
- 3 tbsp aquafaba *see link in blog post or 1 flax egg (1 tbsp ground flax mixed with 2 1/2 tbsp water and set aside for about 3 minutes)
- 1 tbsp grated fresh ginger
- 3/4 cup chopped pineapple 1/4 inch pieces
- 1/4 cup all purpose flour
- 2 tbsp. pure cane sugar
- 1 tsp. lemon juice
- 2 tbsp vegan butter I sued Earth Balance
- 1 tsp. grated ginger
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Preheat oven to 375 F.
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Prepare 6 portion large muffin tin by spraying with non-stick cooking spray.
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In large bowl combine dry ingredients.
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If using flax egg, prepare now in ramekin.
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In small bowl combine ingredients for streusel topping, using fingers to mush together.
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In medium bowl or large glass measuring cup, combine wet ingredients with wire whisk.
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Gently pour wet ingredients into bowl with dry ingredients and combine until just moistened. Divide batter into prepared muffin cups. Divide streusel topping among muffin cups and press gently into top of each.
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Bake for 18-20 min until toothpick inserted comes out clean.
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Cool in muffin tin on wire rack for about ten minutes, then remove from tin.
“You’d find it easier to be bad than good if you had red hair.” (Anne of Green Gables.) That being said, a few words about a different ginger-the rhizome- used in this recipe. Ginger can help big time with motion-sickness...some studies have shown it to be more effective than dramamine. Thus, these muffins should really travel well-ha! Another bonus- ginger boosts the immune system and can do wonders as an anti-inflammatory. For real. Ginger rules (and gingers rule!)
