Gingerbread Muffins

04

I’m about to tell you something that may make you go from being my internet friend to looking at me with some scrutiny. I dislike Christmas music. Strongly. I think all of it is pretty terrible and its only redeeming factor is listening to cute kids sing it, which ups its tolerable factor by a million (thank goodness, because Z has been practicing Christmas music since September for his school concert). Needless to say I’m not one of those people who gets into the Christmas spirit by listening to holiday music 24/7 from Halloween until Christmas.

But getting into the spirit by making holiday-related things? Bring it. I’m all about gingerbread/snaps in any way, shape, or form – cookies, lattes, cake, pancakes. So, when I was thinking about something to cook/bake with Zachary this past weekend (something I am trying to do on a weekly basis now, and I’m sure Ian will be joining us soon), gingerbread muffins were the first thing that came to my mind.

What I like about these muffins is they are actually gingery. Too often I see recipes for gingerbread something or other with half a teaspoon of ginger and that just makes no sense. These are a Cooking Light recipe, so they’re already pretty healthy, but I decided to make them entirely with white whole wheat flour and reduced the sugar (since they already have molasses) to make these even better. Zachary suggested putting raisins in these muffins, which I was totally down with. Dried cranberries would also be a welcome, festive addition.

 

Gingerbread Muffins

  • I just love gingerbread muffins and these look lovely!

  • I’m not into Christmas music either!! I thought I was the only one. It’s just so….cheesy. I’m usually hit or miss when it comes to gingerbread, but these sound great!

  • I have never had a gingerbread muffin. What is my problem? What a wonderful idea.
    Thank you.

  • They look great! Hopefully they’re not too hard to make for a beginner like myself. 🙂