It’s fall and where we live it’s overcast and rainy. A perfect day muffins fresh from the oven (and maybe some soup later on!). This morning I fixed these Gingerbread Muffins and wanted to share the recipe here.
GINGERBREAD MUFFINS
6 Tblsp. coconut oil (or melted butter)
1/2 cup brown sugar
1/4 cup molasses
2 eggs
1 cup milk (or almond milk or soy milk)
1 tsp. vanilla
2 cups whole wheat flour
1 Tblsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. ground cloves
Preheat oven to 375 degrees. Blend oil and sugar. Beat in eggs. Stir in milk and vanilla. Add all dry ingredients. Blend until barely mixed. Fill greased or paper-lined muffin cups 2/3 full. Bake 20-25 minutes until set and browned. Makes 12.
Nutrition Information per serving:
Calories: 190
Fat: 7 grams
Carbohydrates: 30 grams
Protein: 3.4 grams