I’m a big fan of muffins. True muffins, that is. Muffins that aren’t too cake-like but that have enough sweet to be satisfying.
And I love muffins that are light textured but still manage to be loaded with wholesome ingredients. (You’ll notice these have bran in them. But they’re not heavy as lead.)
That’s what makes these ginger molasses muffins so great. They’re wholesome and healthy but not too sweet. Just perfect.
The recipe came from molasses fan Alan Brown. Thanks Alan!
Alan’s Ginger Molasses Muffins
Make 12 regular-sized muffins
- 1 ½ cups flour
- ½ cup natural bran (or ground flax or wheat germ)
- 2/3 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp. cinnamon
- 1/4 tsp. Salt
- 2 eggs
- 1/4 cup canola oil
- ¾ cup milk
- 1/2 cup Crosby’s Fancy Molasses
- 2 Tbsp fresh grated ginger (or 1 ½ tsp dried ginger*)
- Grease a 12 cup muffin pan and set aside.
- Preheat oven to 350 F
- Combine dry ingredients in a medium size bowl and set aside.
- In a separate bowl beat together eggs, oil, milk, molasses and fresh ginger.
- Carefully add wet ingredients to dry ingredients and stir gently until just incorporated.
- Pour batter into greased muffin cups and fill 2/3 full.
- Bake for 20 – 25 minutes and remove when nicely browned.
- Loosen edges with a knife and remove from pan when cool.
*If using dried ginger combine it with the flour mixture.
If you’re a big muffin fan too try my sister’s healthy blueberry wheat germ muffins or these rich and dense ginger muffins.
One more thing…
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