There is something delightfully comforting about the gentle heat of ginger. I could wax poetic about my adoration of this simple root for hours, but rather than bore you with the details, I will simply present you with a somewhat sub-par photographic display of my love. It may be hard to tell, but these muffins were made in my heart-shaped smaller-than-normal-but-bigger-than-mini muffin tin. Spreading the ginger love, man!
This recipe came from Vegan with a Vengeance with minimal modifications by yours truly. While I am no longer vegan (and my former veganism is a story for another time) I still enjoy baking vegan when possible. I’ve already mentioned Isa and her other cookbook, Veganomicon; VWAV is her original, and I have been a follower ever since I discovered it. These muffins are relatively healthy (particularly since I cut some of the oil out) and the pockets of sweet heat from the crystallized ginger and the raisin are positively delightful. They’d make a fabulous on-the-go breakfast. My mom mentioned that chocolate-chips would be good instead of raisins, but I like them as-is (back to the raisins vs. chocolate chips debate… alas!). Make them. Enjoy them. And feel good about it.
Ginger Raisin Bran Muffins
adapted slightly from Vegan with a Vengeance