Gingerbread Muffins with Camelina Egg

[Muffin]

1 1/2 cup (375 ml) of all purpose flour

3 tbsp. (15 ml) of baking powder

1 1/2 tsp. (8 ml) of ground cinnamon

1 tsp. (5 ml) of ground ginger

1/2 tsp. (3 ml) of ground nutmeg

1/4 tsp. (1 ml) of salt

1/2 cup (125 ml) of unsalted butter

1/2 cup (125 ml) of brown sugar

1/2 cup (125 ml) of molasses

1/2 cup (125 ml) of cow’s milk or vegetable milk (your choice)

[Camelina egg]

1 1/2 tbsp. (23 ml) of plain camelina seeds Signé caméline

3 tbsp. (45 ml) of water

[Icing]

1/2 cup (125 ml) of unsalted butter

1  tsp. (5 ml) of ground cinnamon

1 tbsp. (15 ml) of vanilla extract

2 cups (500 ml) of icing sugar

[Camelina egg]

1. Mix the water and the camelina seeds.
2. Let sit for 8 minutes.

[Muffin]

1. Preheat the oven to 350 °F (180 °C) and line cupcake pans with paper liners.
2. Combine all purpose flour, baking powder, ground cinnamon, ground ginger, nutmeg and salt in a medium bowl. Mix well.
3. In another bowl, with an electric mixer, beat the butter and brown sugar until blended.
4. Add the camelina egg, then the molasses and mix until well blended.
5. Slowly add the milk, then gradually add the flour mixture until the mixture is well incorporated.
6. Fill the muffin pans to 2/3 full. Bake for 18 to 20 minutes. Prick the muffins with a toothpick. If the toothpick comes out clean, the muffins are ready.

[Icing]

1. Add the butter to a bowl and with an electric mixer, beat until lightly whipped.
2. Stir in cinnamon and vanilla extract. Whisk until all is incorporated.
3. Gradually add the icing sugar until the mixture is perfectly smooth.
4. Apply frosting to cooled muffins.