That’s quite a statement, I know, but it’s true. After 8 years of vegan baking, exploring the internet for recipes, experimenting, testing (on my kids mostly😆) and adjusting, I finally and wholeheartedly can say that this recipe is PERFECT. The right sweetness, the right texture, the right size, the right crispiness on top. Just absolutely delicious!

Another great thing about this recipe is that it is pretty simple. It is a basic recipe to a straightforward, but great muffin. And it béing a basic recipe, you can adjust it to your own taste. Don’t like the combination of ginger, nutmeg, cloves in Summer? Leave it out. Prefer chocolate? Add chocolate chips or cacao. Like Middle-Eastern flavours? Add rosewater or cardamom, or both. Like berries in your muffin? Add those, or cranberries, or some zest of oranges or lemons. You can add whatever you like, there are no rules. The only rule is that you mix the dry additions into the dry ingredients first, wet ingredients into the wet first (like rosewater, zest) and the chocolate chips or berries after you have mixed the dry and the wet together. Simple right?

Last week I prepared the “Winter” version, containing ginger, cloves and nutmeg and I used black molasses. Yesterday I choose to add cardamom and used date syrup instead of black molasses. Both versions were excellent and tasty in their own way. The texture turned out equally good.

The other thing I like about this recipe that the amount of sugar is relatively low, so they are not overly sweet. I actually prefer my kids (and myself) to eat these instead of store bought cookies.

All in all perfection in a cupcake, feasible within only 30 minutes. I won’t keep you any longer from it, head to the recipe and if let me know what flavour you prepared, I just might try that one too😉.