I’ve been on a bit of a savoury kick recently. I’m not sure why that it…but upon looking through my photo file of various recipes yet to be posted, I noticed a lot of savoury descriptions lurking. Hmmmm, I might have to do something about that to re-address the balance!
I think it’s got a lot to do with the fact that I’ve been so busy at weekends recently and have struggled to find time to dedicate to a major afternoon baking session and therefore my lunches and dinners have been the focus of my posts. Also the sunshine finally appears to have come out here in England and so baking endeavours are simply not quite so as appealing…more ice cream and no-bakes on the menu?
One recipe I did manage to find time for last weekend was these ginger and mango muffins. They were actually inspired off the back of a batch of gingerbread granola I’d made the morning before and saved a few of the uncooked crumbles for the top. I made the mistake of eating the granola before I’d had a chance to photograph it…ooops! I will post that recipe another time soon, but you could use any homemade granola (uncooked so it doesn’t burn on the top) or simply some nuts or seeds and extra crystallised ginger for a warming kick!
I have included crystallised ginger in this recipe. Crystallised ginger is not healthy since it is coated in refined sugar, but for the small amount this recipe required and for the extra special chewiness and intense gingery taste it offers I was happy to use it. However if you would prefer to omit this, feel free to add extra ground or fresh ginger in its place.
I made these in muffin pans and the recipe made 5, but if you used slightly smaller cupcake pans you’d easily get 6. Perfect for my mid morning snacks this week!
Recipe: Ginger and mango muffins
1 cup GF flour mix* (I used ½ buckwheat, ¼ tapioca, ¼ ground almonds)
¼ cup agave syrup and a pinch of stevia
1 ½ tsp baking powder
½ tsp baking soda
1 tsp ground chia
1/3 cup soy milk (or orange juice or other ‘milk’)
2 tbs coconut oil- melted
¼ cup mango puree
¼ cup chopped mango chunks
2 tbs crystallised ginger- finely chopped (optional or use grated fresh) (reserve some for topping)
2 tsp ground ginger
Handful of uncooked gingerbread granola for topping (or oats and seeds)
Mix all dry ingredients together in a medium bowl and then add wet ingredients. Mix together well.
Spoon the batter into 6 muffins pans (you may only get 4-5 muffins worth if the pans are large).
Add the reserved ginger and granola sprinkles to the top of each muffin.
Bake at 180C for approx. 20 mins until cooked through when tested with a toothpick. You may need to lightly cover the muffins with foil after 10 minutes if they are looking almost done, to prevent the tops burning.
* for further guidance on making gluten free choices please see this post.
For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.