Recipe by Holly Clegg
Light and fluffy, this muffin will spice up your life! Delicious and moist for an anytime snack or breakfast muffin.
Makes 24 muffins
1 1/2 cups whole wheat flour
1 cup all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup sugar
1/3 cup canola oil
1 cup molasses
1 cup boiling water
2 teaspoons baking soda
- Preheat oven 325°F. Line muffin tins with paper liners or nonstick cooking spray.
- In large bowl, combine both flours, ginger, cinnamon, and cloves. Set aside.
- In medium bowl, whisk together sugar and oil. Add molasses and eggs whisking until blended. In glass measuring cup, combine water and baking soda. Stir to dissolve. Pour in egg mixture and whisk until blended. Add egg mixture to flour mixture, stirring just until combined.
- Spoon batter into paper lined tins, filling 1/2-3/4 full. Bake 20- 25 minutes or until inserted toothpick comes out clean.
Nutritional information per serving:
Calories 134, Calories from Fat 27%, Fat 4g, Saturated Fat 0g, Cholesterol 16mg, Sodium 117mg, Carbohydrates 23g, Dietary Fiber 1g, Total Sugars 12g, Protein 2g, Dietary Exchanges: 1 1/2 starch, 1/2 fat
Terrific Tip: Keep some muffins in the freezer to pop out when not feeling well and need a boost. Ginger has been shown to help nausea symptoms so these muffins may be just the ticket to feeling better.