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!
Ingredients
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
Directions
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.
