Spicy muffins with molasses and ginger

Spicy muffins with molasses and ginger

INGREDIENTS
2 cups flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon of salt
1/2 cup of vegetable oil
1/2 cup of sugar
1/4 cup molasses
1 egg slightly beaten
3/4 cups of plain soy milk
1 tablespoon fresh ginger, grated
2 tablespoons of crystallized sugar (demerara type)

PREPARATION
1. In a large bowl, combine flour, baking powder, cinnamon, cardamom and salt. In another bowl, using a whisk, mix the oil and sugar. Stir in molasses, egg, soy milk and ginger. Pour the soy milk mixture over the dry ingredients and mix until the dough is homogeneous, no more (do not mix too much). Using a spoon, divide the dough into 12 muffin cups lined with paper or oiled mussels (fill them 3/4 full). Sprinkle muffins with crystallized sugar.

2. Bake at 350 ° F (180 ° C) for 15 to 18 minutes or until muffins are firm to the touch. Place the mussels on a rack and let cool for 5 minutes. Unmold the muffins on the rack and let cool completely. (You can prepare the muffins in advance and put them in an airtight container.They will keep for up to 2 days at room temperature or alternatively wrap them individually with a plastic wrap and put them in an airtight container. They will keep for up to 1 month in the freezer.)