This awesome muffin has all of the flavor of your favorite spiced cookie in a moist anytime snack or breakfast muffin. When you’re not feeling well, this is easy to eat and ginger is food for nausea. Muffins freeze well. These are also a diabetic gingerbread muffins recipe
Prep Time 15 minutes |
Cook Time 25 minutes |
Servings 20 muffins |
Ingredients
- 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 light molasses
- 2 eggs
- 1 cup boiling water
- 2 teaspoons baking soda
Ingredients
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Instructions
- Preheat oven 325°F. Coat muffin pans with nonstick cooking spray or line with papers.
- 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 Info
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, Diabetic Exchanges: 2 starch, 1/2 fat
Terrific Tip: Keep a few muffins in the freezer to pop out when not feeling well and need a boost. You can always use only all-purpose flour if that’s what you have.
Nutrition Nugget: Ginger has been shown to help nausea symptoms so these muffins may be just the ticket to feeling better
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