Preheat the oven to 175degrees and line a muffin baking tray with muffin cups for 12 muffins or use a silicone mold.
FOR THE MUFFINS provide a large bowl, pour in almond milk, add baking soda and vinegar and stir with a spoon. The liquid should now begin to foam.
120 ml Almond milk or other unsweetened plant milk, 1 tbspn Apple cider vinegar, 1 tbspn Baking soda
Add fine spelt flour, raw cane sugar, maple syrup, baking powder, gingerbread spice, bourbon vanilla, oil and sea salt and whisk until a fine dough is formed.
230 g fine spelt flour or gluten-free flour mix, 65 g Raw cane sugar, 120 ml maple syrup, 2 tbspn Baking powder, 2 tbspn Gingerbread spice, ½ tbspn Bourbon vanilla ground, ¼ tbspn Sea salt, 65 ml Frying and baking oil
Small lumps of dough are not a problem as they dissolve during baking.
NOTE: Do not stir too long, otherwise you will stir the leavening power of the natron out of the dough again. If the dough is too liquid, add a little more flour. If too thick, add a little more flour. Watch video for optimal consistency.
ALTERNATIVE: If you are using a high-powered blender (dough program), place all ingredients in the blender jar in the order as above and run the program once.
Divide batter evenly among muffin cups with a spoon.
Put in the oven and bake for 25 minutes. Insert wooden chopsticks and if it comes out clean, the muffins are done. Otherwise, extend baking time again and test again after 10 minutes.
Remove from oven and allow to cool completely. IMPORTANT: Muffins must be cold before decorating.
FOR THE FROSTING put all the ingredients in a mixer (or use a hand mixer) and mix until a fine cream is formed.
312 g Organic powdered sugar, 80 ml maple syrup, 1 tbspn Gingerbread spice *, 1 tbspn Bourbon vanilla ground, 1 Pinch of salt, 227 g vegan margarine
Pour into a piping nozzle and decorate muffin with an even motion from outside to inside.
Nibble immediately and enjoy!
Store remainder (if any) in an airtight box in the refrigerator for up to one week. Can be kept frozen for up to one month.