Gingerbread Muffins / Mafini medenjaci

To me, Christmas means I want to bake gingerbread everything. It’s the smell. As it happens, I just got a hold of some gorgeous hazelnuts. I wanted to try out something simple, that’s going to do the justice to those hazelnuts, but also pack some other interesting flavors. Gingerbread flavors. These muffins are what I came up with.

I used my mini muffins silicone mold, but this amount would also yield 12 regular sized muffins, so feel free to use those. Just be sure to increase baking time for a few minutes.

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INGREDIENTS:

(Yields 20 mini muffins / 0.19 EUR per muffin / 3.73 EUR for all)

4 tbsp butter (0.53 EUR)

5 tbsp honey (0.67 EUR)

2 large eggs (0.40 EUR)

2/3 cup buttermilk (0.40 EUR)

1 tsp pure vanilla extract (0.03 EUR)

1 cup ground hazelnuts (1.33 EUR)

1 cup whole grain flour (0.10 EUR)

½ tsp baking powder (0.01 EUR)

½ tsp baking soda (0.01 EUR)

2 tbsp raw cocoa powder (0.13 EUR)

1 tsp ground cinnamon (0.01 EUR)

½ tsp ground cloves (0.03 EUR)

½ tsp ground nutmeg (0.03 EUR)

½ tsp ground ginger (0.03 EUR)

Pinch of salt (0.01 EUR)

Oil or non-stick spray for greasing muffin tin (0.01 EUR)

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METHOD:

Preheat oven to 200°C. Grease muffin tins and set aside (skip this step if using silicone muffin molds). Melt butter and honey in a small saucepan. In a small bowl, whisk together eggs, buttermilk and vanilla until frothy. Pour in melted butter and honey and whisk until fully incorporated.

In a large bowl, whisk together hazelnuts, flour, baking powder, baking soda, cocoa powder, cinnamon, cloves, nutmeg, ginger and salt. Pour wet ingredients over dry ones and stir with a spatula until just combined. Divide batter among muffin molds and bake for 18 minutes for mini muffins or 20-22 minutes for regular sized muffins. Allow muffins to cool for 10 minutes before removing from molds.

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Božić za mene znači da hoću sve raditi sa smjesom za medenjake. To je zbog mirisa. Desilo se i to da sam nabavila predivne lješnjake. Htjela sam isprobati nešto jednostavno, što će naglasiti lješnjake, ali imati i druge zanimljivih aroma. Arome medenjaka. Ovi mafini su rezultat toga.

Ja sam koristila silikonske kalupe za mini mafine, ali ova količina smjese dostatna je za 12 normalnih mafina, pa slobodno pecite u normalnom kalupu. Samo povećajte vrijeme pečenja za nekoliko minuta.

SASTOJCI:

(Za 20 mini mafina / 1,39 kn po mafinu / 27,86 kn za sve)

4 žlice maslaca (4,00 kn)

5 žlica meda (5,00 kn)

2 jaja (3,00 kn)

2/3 šalice kiselog mlijeka (3,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

1 šalica mljevenih lješnjaka (10,00 kn)

1 šalica integralnog pšeničnog brašna (0,75 kn)

½ žličice praška za pecivo (0,05 kn)

½ žličice sode bikarbone (0,01 kn)

2 žlice kakao praha (1,00 kn)

1 žličica cimeta u prahu (0,07 kn)

½ žličice mljevenih klinčića (0,25 kn)

½ žličice mljevenog muškatnog oraščića (0,25 kn)

½ žličice đumbira u prahu (0,25 kn)

Prstohvat soli (0,01 kn)

Ulje za namastiti kalup za mafine (0,01 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Namastite kalup za mafine i stavite na stranu (preskočite ovaj korak ako koristite silikonske kalupe). Rastopite maslac i med u malom lončiću. U zdjelici razmutite jaja, kiselo mlijeko i vaniliju da budu pjenasti. Ulijte rastopljene med i maslac i miješajte dok se sve ne sjedini.

U većoj posudi pomiješajte lješnjake, brašno, prašak za pecivo, sodu bikarbonu, kakao, cimet, klinčićem muškatni oraščić, đumbir i sol. Prelijte mokre sastojke preko suhih i špatulom miješajte dok ne dobijete jednoličnu smjesu. Podijelite smjesu po kalupima i pecite 18 minuta za mini mafine ili 20-22 minute za mafine normalne veličine. Pustite mafine da se hlade 10-tak minuta prije nego ih izvadite iz kalupa.

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Gingerbread Muffins / Mafini medenjaci

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