Double Ginger Choc Chunk Muffins

Double Ginger Choc Chunk Muffins


Double Ginger Choc Chunk Muffins

Molasses is the thick, dark syrup which is a by-product of sugar-refining. It’s still used as a sweetener but contains all the good stuff that has been stripped away to get white sugar- trace amounts of vitamins and significant amounts of minerals. The darker the molasses the healthier it is. Apparently, just one tablespoon of Blackstrap Molasses provides up to 20% of our daily needs of calcium, magnesium, potassium and iron!

I keep meaning to buy a jar of the really dark stuff and take a spoonful a day for the health benefits. I happen to like the taste of it on its own too. It’s kind of difficult to describe…sort of sweet, spicy and a little bitter all at once.

Double Ginger Choc Chunk Muffins

It’s most commonly used in gingerbread recipes so I decided to make something gingerbread-esque. Muffins! Yes, I know I’ve already done muffins this Vegan MoFo but that was way back at “A”, these are completely different, and anyway, who can complain about muffins?!

Double Ginger Choc Chunk Muffins

I added dark chocolate chunks to these muffins as I love chocolate and ginger together. If you haven’t tried Green and Black’s Ginger Dark Chocolate, you should!  For a double kick of ginger I also added some chopped crystallized ginger, but that’s optional, as I know some people just like the ginger flavour not pieces of the stuff.

Double Ginger Choc Chunk Muffinsipead

Double Ginger Choc Chunk Muffins
Yields 6
Like most of my baked goods, these aren’t hugely sweet (that way I can eat them for breakfast!) but the little choc chunks and ginger provide extra pops of sweetness. If you prefer your muffins on the sweeter side, go up to 1/4C sugar.
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Total Time
25 min
Total Time
25 min
  1. 1C Rye flour (or other wholegrain flour)
  2. 1/2t Baking soda/bicarbonate of soda
  3. 1/8t Salt
  4. 1/4t (heaping) Cinnamon
  5. 1/2t Ground ginger
  6. 2-3T Coconut sugar
  7. 1/4C + 1T Milk
  8. 2T Unsweetened apple purée OR non-dairy yogurt
  9. 2T Oil (I used Organic Sunflower Oil)
  10. 2T Molasses
  11. 25g/1oz Dark Chocolate, chopped into chunks
  12. 2T Chopped Crystallized ginger (optional)
  1. Preheat oven to 350F/180C. Line a muffin tray with 6 paper cases.
  2. Stir together dry ingredients, flour through to coconut sugar, in a medium bowl.
  3. Whisk together wet ingredients in a measuring jug or small bowl. Add wet to dry and stir just to combine. Don’t over-mix.
  4. Fold through chocolate chunks and ginger and divide the mixture evenly between muffin cases.
  5. Bake for 10-15 minutes.
Coconut and Berries

Double Ginger Choc Chunk Muffins

UK folk, in case you were wondering, treacle is the same thing…

Do you like ginger and chocolate together?

What else can I use molasses in? 

Oh, I’ve just remembered a non gingerbread recipe that uses molasses- Boston Baked Beans! I like the recipe in The Vegan Table.




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Ginger Cashew Tempeh + Sugar Snap Peas

Ginger Cashew Tempeh with Sugar Snap Peas

Tempeh is unfortunately not too easily found in the UK, even in health food stores. But I’ve fallen in love with the stuff so on a recent order from Goodness Direct (I buy all my raw nuts and seeds, dried beans etc. from here as it’s great value and you can buy in larger quantities than elsewhere) I bought several packages to keep handy in the freezer.

Although tempeh, like tofu, is made from soy beans, it’s quite different. Tempeh is made from whole cooked fermented soy beans whereas tofu is made from coagulated soymilk. Tempeh is generally firmer and chewier and is mildly flavourful on its own, unlike tofu. As tempeh is less processed it’s also considered healthier, with even more protein than tofu (approx 18g per/100g) and high levels of calcium and iron.

If you haven’t tried it yet or aren’t a fan of tofu I’d definitely suggest giving tempeh a go. Both have a place in my kitchen.

Some find the flavour to be a little bitter straight out of the package but steaming it can help. Simply place sliced tempeh in a saucepan and cover with water or vegetable broth. Bring liquid to a boil, reduce heat, and simmer for 10 minutes. Then remove the tempeh and proceed with marinating, grilling, baking, or however you’re preparing it.

This recipe is a nice introduction to tempeh as it’s not particularly complicated  and the ginger and garlic mean the tempeh flavour doesn’t come through hugely strongly.

If you can get hold of water chestnuts I highly recommend them in this dish, their sweet flavour and crispy texture really worked for me.

Ginger Cashew Tempeh + Sugar Snap Peas

Ginger Cashew Tempeh + Sugar Snap Peas:

1C Broccoli, broken into florets (don’t throw away the stalks! Just dice them up and throw them in too)
1C Sugar snap peas
1/2T neutral oil + 1/2T Toasted Sesame Oil
1/2 225g/8oz pkg Tempeh, cubed [pre-steamed if desired, see note above]
1/4C Cashews
1/2T Minced fresh ginger
2 Cloves garlic
1/4t Chili flakes
1/2 225g/80z Can water chestnuts, sliced thinly
1T Tamari or Bragg’s
1/2T Rice vinegar
1/2-1C Vegetable broth (I use Marigold Vegan Bouillon)
1T Flour (any)
Noodles (pictured are Clearspring Organic Udon), or Rice to serve

Prepare your noodles or rice first as the stir-fry is quick to come together

Steam Broccoli and Sugar Snaps for a few minutes until bright green and tender, set aside in a bowl.

Heat oils in a large pan or wok over medium-high and when hot add tempeh. Toss frequently and when it’s a little brown on all sides add cashews and continue to cook until golden. Add tempeh and cashews to the bowl with your vegetables.

In the same hot wok add garlic and ginger and cook for a minute before adding the remaining ingredients, except for the flour. As it begins to bubble gradually whisk in the flour- it should thicken up the sauce fairly quickly. At this point, if you prefer it a little more saucy add a touch more water, but not too much as you don’t want to dilute the flavours.

Toss in reserved vegetables, tempeh and cashews, mix to coat in sauce and warm through.

Serve over noodles or rice.

Serves 2

Ginger Cashew Tempeh + Sugar Snap Peas

Have you cooked with tempeh before? What do you think?