Buttermilk Gingerbread Muffins a wholesome winter snack.
Winter arrived to Southern New Brunswick with gusto this week. Two storms in three days means that we finally have snow cover, and although a little late, it’s beginning to look a lot like Christmas.
Last night began a whole new round of holiday celebrating with the arrival of family from out of town. We enjoyed a long evening around my mom’s enormous table, chatting and laughing and planning tonight’s big family gathering.
In the midst of all the parties and rich food I have been craving something simple to snack on. Something flavourful and wholesome to go along with the Gingerbread Lattes that I can’t seem to stop drinking.
That’s why this recipe for Buttermilk Gingerbread Muffins caught my eye.
Made with whole wheat flour, buttermilk gingerbread muffins remind me of a lightly textured bran muffin. They’re not too sweet and have a great ginger kick. The ginger isn’t over powering though so don’t be tempted to scale it back. The overall spice balance is great.
The recipe is from the lovely blog Living Lou
Buttermilk Gingerbread Muffins
- 1½ cups whole wheat flour
- ⅔ cup all-purpose flour
- 2½ tsp. baking soda
- ⅓ cup brown sugar
- 1 Tbsp. ground ginger
- 1 tsp. cinnamon
- ⅛ tsp. cloves
- ½ tsp. salt
- 1 egg
- ⅓ cup grape seed oil (or vegetable oil)
- ½ cup Crosby’s Fancy Molasses
- ¾ cup buttermilk
- Coarse sugar for sprinkling (optional)
- Preheat oven to 375. Prepare muffin pan.
- In a large bowl, whisk flours with sugar, baking soda, spices and salt.
- In another bowl, lightly beat the egg then whisk in the oil and molasses. When well combined whisk in the buttermilk.
- Make a well in the dry ingredients and pour in the egg mixture. Stir gently until just combined taking care not to overmix.
- Spoon into prepared pan. Sprinkle with coarse sugar, if using.
- Bake for 15-20 minutes until the tops spring back when lightly touched.
Best eaten within a couple of days. Can be frozen up to three months.
One more thing…
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