Description
If you love gingerbread and want a lighter, healthier gingerbread recipe to enjoy it all year round, try these fluffy Whole Wheat Gingerbread Muffins.
Ingredients
Units
Scale
- 4 tablespoons unsalted butter (room temperature)
- 1/4 cup molasses
- 1/2 cup honey
- 1 egg
- 1/2 cup of 1% or 2% milk
- 2 cups whole wheat pastry flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
Instructions
- Preheat oven to 350°. Spray muffin pan with cooking spray or line with muffin papers.
- Beat butter with an electric mixer on medium low speed until creamy. Add molasses and honey and continue to beat for 2 minutes.
- Add the egg and beat until well incorporated.
- Pour in the milk and beat until well combined.
- Add the dry ingredients (flour, baking powder, baking soda, ginger, cinnamon, and cloves) and mix on low speed until just blended.
- Pour batter into prepared muffin tin, filling each cup to 75% full.
- Bake for 16-17 minutes, until toothpick inserted into the middle of the muffin comes out clean.
- Let cool for 3-4 minutes in the pan, then remove muffins and cool on a wire rack.
- Prep Time: 12 minutes
- Cook Time: 16 minutes
- Category: Muffin