Light and fluffy, this muffin has all of the flavor of your favorite spiced cookie in this moist anytime snack or breakfast muffin. 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.
Gingerbread Muffins featured in Tummy Troubles
Light and fluffy, this muffin has all of the flavor of your favorite spiced cookie in this moist anytime snack or breakfast muffin.
Makes 20 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
1. Preheat oven 325°F. Coat muffin pans with nonstick cooking spray or line with papers.
2. In large bowl, combine both flours, ginger, cinnamon, and cloves. Set aside.
3. 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.
4. 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 161, Calories from Fat 25%, Fat 5g, Saturated Fat 0g, Cholesterol 19mg, Sodium 140mg, Carbohydrates 28g, Dietary Fiber 1g, Total Sugars 14g, Protein 2g, Dietary Exchanges: 2 starch, 1/2 fat
Another great option for a loved one going through cancer treatment, needing to keep their strength up through nutrition, is my cookbook with oncologist, Gerald Miletello, Eating Well Through Cancer or Alimentándose bien durante el cáncer / Eating Well Through Cancer (Spanish Edition)