The big day is fast approaching and at the weekend I baked a batch of these beautiful ginger & maple muffins. The plan was to pop most of them in the freezer so we could whip them out on Christmas morn and warm them in the oven. However, as of this morn there is only one left!!
These ginger & maple muffins are extremely more-ish, and the fact that they are packed full of carrot and free-from refined sugar meant we didn’t feel too naughty scoffing the lot! So I shall have to bake another batch in the next week so we do have some for Christmas morn after stockings have been discovered and their contents unwrapped.
If you grate the carrots on the finest grade your grater has, the strands pretty much disappear in the cooking so children don’t need to know they are actually eating vegetables. You can see what they look like in the photo – specked with spice, but no obvious traces of carrot, unless you scrutinise them. These wonderful root veg add to the muffins sweetness, supplementing the lovely maple syrup.
We love ginger in our home, and for us it’s one of the key Christmas spices to enjoy – so you will see that we use quite a bit to add a little warmth to these ginger & maple muffins. If you are not keen on cloves you can replace them with mixed spice or miss them out altogether. Make them your own so your family will love them as much as we love our version of them!