Gingerbread Muffins

I love the super soft texture combined with the gingerbread flavor in these muffins.  They are like a muffin and a soft gingerbread cookie had a baby!  I use a little over 1/2 whole wheat flour, feel free to go all the way with it to ratchet up the fiber quotient.  This is a recipe that kids absolutely love (and I mean it - I have not met a kid who does not like these muffins).  You can eat them on their own, or dip the tops in organic coarse granulated sugar to make them extra swanky.  I also love the application pictured - skewered with fresh fruit and fresh mozzarella cheese cubes - so fun for classroom and kid's parties!


3 eggs

1 c. molasses

1 c. brown sugar

2 c. whole wheat flour

1 1/2 c. flour

1 Tbs. baking soda

1 Tbs. ground cloves

3 tsp. ground ginger

2 tsp. ground cinnamon

1/2 lb. butter, melted

1 c. hot water


Mix wet ingredients in a large bowl.  Combine dry ingredients in a separate bowl, and whisk to combine.  Stir dry ingredients into wet ingredients and mix until just combined (do not overmix).  Bake at 350 degrees.  Regular sized muffins for 22-25 minutes.  Mini muffins 9 minutes.  Done when toothpick inserted in the center comes out clean.

Makes 36 regular size muffins or 64 mini muffins.