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.
Adapted from Cooking Light
1/4 cup unsalted butter, softened
6 Tbsp. granulated sugar
1/2 cup freshly squeezed orange juice (2-3 oranges, depending on size)
1/3 cup molasses
1 large egg
1.5 cups white whole wheat flour
1/2 tsp. baking powder
1/2 tsp. baking soda
2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
1/4 tsp. ground nutmeg
1/2 tsp. salt
1/2 cup raisins (optional)
Preheat the oven to 350 and grease or line a 12-cup muffin tin.
Beat the butter and sugar together with a hand or stand mixer until well-combined. Add the orange juice, molasses, and egg and beat just until incorporated.
In another bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Gradually add the flour mixture to the wet mixture, beating just until blended. Fold in the raisins, if using.
Evenly divide the mixture across the muffin tin and bake for 15-18 minutes, or until a toothpick inserted comes out clean.