Iced Gingerbread Muffins

Spicy, dark brown, fluffy, cinnamon and molasses-infused vegan gingerbread has been my baking obsession the past week. And December is pretty much the one month you can fully obsess about gingerbread and not blink an eye. So grab some blackstrap molasses and lets start some seriously holiday-yummy aromas brewing in your kitchen!..

This gingerbread bakes up fluffy and spiced. A light crinkle of icing on top.

The secret ingredients to gingerbread: molasses and of course ginger. I like fresh ginger, but you can use ginger powder if need be.

Jazz them up:
* Add fresh or dried cranberries
* Add a thicker vanilla bean frosting
* Add chopped pecans or walnuts
* Add chocolate chips!

Iced Gingerbread Muffins
vegan, makes about 12

dry:
1 1/2 cups flour (any variety)
1/4 tsp cinnamon
2 tsp ground flax seeds
a few pinches cayenne
2 tsp baking powder
1/4 tsp salt

liquid:
1/2 cup silken tofu, blended
1/3 cup non-dairy milk
1/4 cup blackstrap molasses
1/4 cup maple syrup
1/4 cup sugar (or more maple)
1/4 cup extra virgin coconut oil, melted
1/4 cup Earth Balance vegan buttery spread
1/2 tsp vanilla extract
1 tbsp fresh orange juice
1/4 tsp fresh orange zest
3/4 tsp freshly grated ginger (or ginger powder)

Vanilla Glaze:
1/2 cup powdered sugar, organic
1-2 Tbsp warm water
a few drops vanilla extract

Directions:

1. Preheat oven to 400 degrees.
2. Combine all dry ingredients in alarge mixing bowl.
3. Blend the silken tofu in a blender until smooth. Blend in the remaining liquid ingredients.
4. Fold the liquid into the dry mixture until smooth.
5. Line or grease muffin tins and fill with batter.
6. Fill muffin tins and bake at 400 for five minutes. Then reduce heat to 350 and bake for another 12-15 minutes or until the tops are fluffy but set and starting to shine from baking.
7. Whisk the glaze together until a thickened mixture forms, pour a small spoonful over each muffin. Serve warm.