Prep time: 15 minutes
Bake time: 20 minutes
Recipe makes: 12 servings
What you need:
- 2 eggs
- 1/2 cup reduced-fat buttermilk
- 1/2 cup unsulfured molasses
- 1/2 cup canola oil
- 1/4 cup brown sugar
- 1 tablespoon grated or finely minced fresh ginger
- 3/4 cup all-purpose flour
- 3/4 cup whole-wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground or grated nutmeg
- 1/4 teaspoon salt
- 1/2 cup chopped crystallized ginger
Equipment and supplies:
- Muffin pan
- Measuring cups and spoons
- Medium and large mixing bowls
What to do:
- Preheat the oven to 350°F (176°C).
- Lightly oil a muffin pan or line a baking pan with paper muffin cups.
- Beat the eggs in large mixing bowl. Stir in the buttermilk, molasses, canola oil, brown sugar, and ginger. Mix until smooth.
- In a medium-sized bowl, mix together the flours, baking soda, cloves, nutmeg, and salt. Add to the buttermilk mixture along with the crystallized ginger. Mix well.
- Divide the batter among the cups of the muffin pan. Bake for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Serve the muffins warm with sliced fresh pears on the side.
Nutritional analysis (per serving):
- 230 calories
- 3g protein
- 11g fat
- 1g sat. fat
- 31g carbohydrate
- 1g fiber
- 30mg cholesterol
- 180mg sodium
- 14g sugars
Serving size: 1 muffin
Tip: You can keep the batter tightly covered in the fridge for a couple of days and bake small batches each morning to enjoy warm, fresh-baked muffins. You may need to add a couple of minutes to the cooking time when using refrigerated batter. Just be sure to check that the muffins are fully cooked and not runny inside.
Note: All information is for educational purposes only. For specific medical advice, diagnoses, and treatment, consult your doctor.
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