Winter is here, you guys, and I cannot think of a more comforting smell than the spicy warmth of gingerbread. And these muffins delivered just that and more. We made them for day-after-thanksgiving-brunch, and they were amazing fresh out of the oven, but I think they got better overnight. I am resisting going back for a second mid-afternoon snack as we speak....
I will be eating one of these a day (if I have that much self control) until they are gone.
I highly recommend you put this on your Sunday afternoon to-do list. Quick, easy, and you will reap the benefits of delicious muffins and a delicious smelling house. Double whammy.
Healthy Gingerbread Muffins
- ½ cup coconut oil
- ⅓ cup molasses
- 1 egg
- ½ cup real maple syrup
- ½ cup light sour cream
- ½ cup milk
- 1 teaspoon ground ginger
- 1½ cups all purpose flour
- 1 cup whole wheat flour
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
- turbinado sugar for topping
- Preheat the oven to 375 degrees. Melt the coconut oil so it's in liquid form. In a small bowl, whisk the liquid coconut oil with the molasses.
- In a mixing bowl, whisk the eggs, maple syrup, sour cream, milk, and ginger. Let the mixture come to room temperature so that you can easily add the the coconut oil (30-40 seconds in the microwave is fine if you're rushed). When it's at room temperature, add the coconut oil and molasses from step one. The coconut oil should stay liquified.
- Add the flours, baking soda, salt, and cinnamon. Stir a few times until just combined. Scoop into a muffin tin and sprinkle the tops with turbinado sugar. Bake for 17-20 minutes or until the tops are puffy and firm to the touch. Cool for a few minutes before serving. Makes about 12-16 muffins.
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Hope you all had warm and blessed Thanksgivings!
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