Gingerbread Muffins

Nothing smells more like Christmas to me than gingerbread.  I suppose peppermint candy canes would be a close second and I will be featuring a recipe with candy canes soon, but the unmistakable aroma of gingerbread muffins, or cookies, baking in the oven is an all time favorite.  I honestly thought I had posted this recipe last year since it is such a staple in my home.  Better late than never!

As always, I use all organic whole wheat flour to add fiber and nutrients, but the real all stars in this recipe are all the spices.  Cinnamon can help regulate blood sugar and reduce inflammation, ginger is a natural pain killer and can ease stomach upset, nutmeg is good for digestion and detoxification of the body and cloves are anti-inflammatory, anti-bacterial and nutrient dense.  Combine those benefits with a tasty filling snack and you have a perfect holiday treat!

Gingerbread Muffins

mixing the batter

3 C. organic whole wheat pastry flour

1 T. baking soda

1 T. ground cinnamon

1 T. ground ginger

1 tsp. ground nutmeg

1 tsp. ground cloves
1/2 tsp. salt

4 organic eggs

1 C. molasses

1 C. brown sugar
1 C. organic canola oil

1/2 C. organic butter, melted

1 tsp. pure vanilla extract

1 C. hot water

In a medium bowl, sift together the flour, baking soda, cinnamon, ginger, nutmeg, cloves and salt.  In a large mixing bowl, stir together (or use an electric mixer) the eggs, molasses and brown sugar.  Slowly add in the oil and melted butter, and the vanilla.  Mix in the dry ingredients, and the add the hot water and combine fully.* Bake in paper lined muffin tins at 350 degrees for 20 to 25 minutes. Makes 18 muffins.

* Batter will keep for 2 weeks in refrigerator.

finished batter

ready to pour into the pans

ready to bake

hot from the oven

cooling off

close up view

made into donuts (December 2016)

Gingerbread donuts, with sprinkles!