This recipe was a complete accident for which I would definitely like to be held responsible.
For Christmas, my mom and I thought alike when we each purchased the other one a 1-liter bottle of Starbucks Gingerbread flavored syrup. She makes homemade-versions of Starbucks’s famous Frappuccinos, but being that I’m not a huge fan of blended coffee drinks, I have been at a loss as to how I could use this monstrous bottle of gingerbread goodness. I plan on making copycat Starbucks Gingerbread Lattes at home, but those certainly won’t require a liter of flavoring!
Then it hit me: Why not use it to add a hint of gingerbread taste to baked goods?
What do I need?
- 1 cup soymilk
- 3 tbs. Starbucks Gingerbread Syrup (If you’re not a fan of the taste of gingerbread, any coffee syrup would work- Starbucks and Torani make a wide array of flavors in both regular and sugar-free versions)
- 1 tbs. agave syrup (You could also substitute regular sugar or honey.)
- 2 tbs. plain or vanilla Greek yogurt
- 1 egg
- 1 cup wheat germ
- 1 cup whole wheat flour
- 1/2 tsp. salt
- 1 1/4 tsp. baking powder
What do I do?
1. Preheat the oven to 350 degrees. Spray a mini-muffin pan with non-stick spray and set aside.
2. Mix together the “wet” ingredients and 1 cup wheat germ in a large bowl.
3. Add in dry ingredients (flour, salt, baking powder) and mix until blended well into a muffin batter. If your batter seems a little thick, don’t panic; it’s supposed to be that way.
4. Fill each cavity in a mini-muffin pan about 3/4 full with muffin batter. Bake for 12-14 minutes or until golden brown.