Gingerbread Mini Muffins

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Today is my husband’s birthday. Being two days after Christmas, he grew up a little bit in the land of the birthday lost. After the festivities of the holidays, and then the waiting for the next big one, his day would sometimes get lost in the shuffle. I have tried to make it up to him by planning big things.I suppose it’s what you do for your spouse. First up, a brisk walk. Hoping this guy above doesn’t try to trip us with his 3 foot stick which, has become his new favorite toy.Then onto baking some favorite muffins. Who doesn’t love gingerbread this time of year? Just the smell through the house can cheer you up.

My gingerbread gets a healthy boost from whole wheat pastry flour (not to be confused with plain old whole wheat flour). Use this whole grain flour in place of white flour whenever you are making muffins, pancakes, waffles or any other quick bread. And the spices? Not only do they make our food taste great, they are so beneficial. Now, onto the rest of the birthday festivities!

Gingerbread Mini Muffins

Makes 24 muffins

Ingredients

2 1/2 cups whole wheat pastry flour
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon fine grain salt
1/4 cup butter
1/4 cup organic canola oil
1/2 cup real maple syrup
1 egg
1 cup molasses
1 cup hot water

Directions

  1. Preheat oven to 350 degrees F. Line a mini muffin tin with muffin liners or coat with canola oil.
  2. In a large mixing bowl, mix together the flour, baking soda, salt, cinnamon, ginger, and cloves.
  3. In a large bowl, beat the maple syrup, the canola oil and butter with a handheld mixer until well blended. Beat in the egg, and mix in the molasses.
  4. Blend wet ingredients into the dry ingredients. Stir in the hot water. Divide evenly into the prepared pan.
  5. Bake for about 12 minutes, or until a knife inserted in the center of a muffin comes out clean. Allow to cool in pan before serving.

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