I’ve got a thing for baking muffins at the minute… They’re easy to throw in Noah’s lunchbox, fairly healthy, filling and you can put all sorts of goodies in them. I’ve been curious to see what the essential oils would be like in my cooking. Obviously there are some you can’t take internally but for all the rest, why not try them? They’re as pure as you’re going to get if you’re not eating the organic original.
These gingerbread muffins fill the house with the most scrumptious aroma. I serve mine with a side of fruit and yoghurt for breakfast or pop them in Noah’s lunchbox for a snack at school. Safi adores covering the floor with muffin crumbs which is a real joy for me *rolls eyes*…
I used dōTERRA ginger and clove essential oils in this recipe, you don’t need much but they worked a treat! Ginger is great for digestive issues. I drink one drop in hot water after dinner each night. Clove is an antioxidant, immune stimulant, antibacterial, and it works magic on teething babes applied neat (undiluted) directly to the gums.
2 cups organic self raising wholemeal flour
4 drops dōTERRA ginger
2 drops dōTERRA clove
1 teaspoon ground cinnamon (I’d usually use 2 drops dōTERRA cinnamon but I was all out)
½ teaspoon ground all spice
½ teaspoon ground nutmeg
¾ cup olive oil or cold pressed macadamia oil
1 cup yoghurt
½ cup golden syrup
1 teaspoon vanilla essence
2 sweet apples grated
Preheat oven to 180 degrees celsius (350 F). Sift flour and dry spices into a large bowl. Place the oil, yogurt, eggs, golden syrup, oil spices and vanilla into a small bowl and whisk to combine. Pour the wet ingredients into the dry and stir until just combined. Don’t overwork the batter. Fold through the grated apple. Spoon the batter into a 12 hole muffin tin lined with muffin papers, filling each paper ¾ full. Bake for 12-15 minutes, or until golden and cooked. The muffins should spring back when touched. Let them cool down so nobody burns their little fingers. Mine last about 4 days in an airtight container in the fridge. Nom!