Made with whole wheat flour, buttermilk and aromatic spices, these gingerbread muffins are the perfect breakfast this holiday season.
Makes: 10 standard sized muffins
Prep: 30 minutes
Cook: 20 minutes
1 1/2 cups whole wheat flour
2/3 cup all purpose flour
1/3 cup brown sugar
1 tbsp ground ginger
2 1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/8 tsp ground cloves
3/4 cup buttermilk
1/2 cup molasses
1/3 cup canola or vegetable oil
2 tbsp coarse sugar, optional
Preheat oven to 375F. Line a standard muffin tin with paper liners.
In a large bowl, whisk flours with brown sugar, ginger, baking soda, cinnamon, salt and cloves.
In a separate large bowl, whisk buttermilk with molasses, oil and egg.
Stir dry ingredients into wet ingredients until incorporated, being careful not to over mix the batter.
Scoop into 10 lined muffin cups and sprinkle evenly with coarse sugar (if using).
Bake for 18-20 minutes or until a toothpick inserted in the centre comes out dry.