Gingerbread muffins made with molasses

Snappy Ginger Muffins

(DougCookRD.com)

 

Gingerbread muffin

 

Muffins, when made with quality ingredients, are a great option for breakfast on the go. If you use a muffin tin with smaller cups, like 24 per pan, you can make bite size mini muffins that can accompany a meal like chili or soup, or as a perfect sized snack.

 

These muffins taste like old-fashioned gingerbread – simply delicious. Molasses are an excellent source of calcium, potassium & magnesium.

These muffins taste like old-fashioned gingerbread - simply delicious. Molasses are an excellent source of calcium, potassium & magnesium.
Course Breakfast, Snack
Cuisine American
Keyword calcium, molasses, muffin, sugar
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12

Ingredients

  • 1/2 cup 125ml avocado oil
  • 1/4 cup 62ml brown sugar
  • 1/4 cup 62ml white sugar
  • 1 egg
  • 1 cup 250ml molasses
  • 3 cups 750ml all-purpose flour
  • 1-1/2 tsp 7.5ml baking soda
  • 1 tsp 5ml cinnamon
  • 1 tsp 5ml ginger
  • 1/2 tsp 2.5ml cloves
  • 1/2 tsp 2.5ml salt
  • 1 cup 250ml hot water

Instructions

  1. In a large beater bowl, cream oil & sugars.
  2. Add egg and molasses. Beat well.
  3. Sift dry ingredients together.
  4. Add to creamed mixture alternately with hot water.
  5. Fill muffin cups and bake
  6. Preheat oven to 350F (180C)

Doug Cook RDN is a Toronto based integrative and functional nutritionist and dietitian with a focus on digestive, gut, mental health.  Follow me on Facebook, Instagram and Twitter.

 

Source: Muffins. A cookbook. Joan Bidinosti & Marily Wearring.

Photo credit: wynk