Prep 10 mins
Cook 25 mins
This is a recipe I invented when I was craving gingerbread - and it came out great! My whole family enjoyed them and they make a good breakfast, teatime, or evening snack. The muffins are sweet and delicious.
- 1 1⁄4 cups all-purpose flour
- 1⁄3 cup brown sugar
- 1 teaspoon baking soda
- 1⁄2 teaspoon ground cloves
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon ground cinnamon
- 1 Ener-G Egg Substitute
- 3 tablespoons margarine, melted
- 1⁄3 cup molasses
- 1⁄2 cup hot water
- 2 large apples
- 1 tablespoon margarine, melted
- 2 tablespoons brown sugar
- Preheat oven to 350°F.
- TO MAKE APPLE BOTTOMS: Peel, core, and slice apples into 1-inch chunks.
- Mix apple chunks, tablespoon melted margarine, and 2 tablespoons brown sugar in a bowl until apples are lightly coated.
- Place a spoonful of apple mixture in the bottoms of a lightly greased muffin pan and set aside.
- TO MAKE GINGERBREAD BATTER: Combine flour, brown sugar, baking soda, and spices.
- Mix egg replacer, melted margarine, molasses, and hot water in a separate bowl, then add this mixture to the dry mixture.
- Stir just until thoroughly combined and spoon batter over apples.
- Bake for 25 minutes. I recommend eating these with a fork as the apples don't always stay together, but I promise they're delicious!
Out Gravenstein apples are ripe and we've already picked over 70 lbs!
I was looking for something good to make with the fresh apples.
This recipe was fabulous. And the muffins came out superb. I did not change any part of the recipe--including cooking time. Everything came out just as described.
I know that we'll make these again and again.