Vegan Gingerbread Muffins with Icing and Pomegranate
Ingredients
- 100 g vegan butter
- 2.5 dl brown sugar
- 1 dl aquafaba
- 1.5 dl oat milk (use barista type if available)
- 1 tsp apple cider vinegar
- 3 dl plain flour
- 1 tbsp cinnamon
- 1 tsp ground cloves
- 1.5 tsp ginger
- 2 tsp baking powder
- pomegranate arils (for decoration)
Icing
- 1 dl powdered sugar
- 1 tbsp lemon juice
Preparation
Mix butter and sugar using a food processor or hand mixer.
Add the aquafaba, milk, and vinegar to the mixture.
Combine the flour, spices, and baking powder in a separate bowl.
Add the dry mixture to the wet batter.
Pour the batter into 10-12 muffin cups.
Bake at 225°C for 12-15 minutes. Let cool.
Stir powdered sugar with lemon juice until smooth, adding a teaspoon of cold water if necessary.
Glaze the muffins and leave to harden for 15 minutes.
Decorate with pomegranate arils just before serving.
