Snappy Ginger Muffins Recipe

Snappy Ginger Muffins Recipe photo by Taste of Home

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Meet the Cook: To tell the truth, I cook out of necessity but enjoy myself when I bake! I make these for school lunches and my husband to take with him to work. They are nice to serve for breakfast besides. Our children are 9 and 5. While we don't farm, our home's out in the country and we do have a pony here. -Marlene Falsetti, Lowbanks, Ontario

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Snappy Ginger Muffins Recipe

Prep: 10 min. Bake: 20 min. + cooling

Yield: 20 Servings

10 20 30

Ingredients

1/2 cup canola oil
1/4 cup sugar
1/4 cup packed brown sugar
1 cup molasses
1 egg
3 cups all-purpose flour
1-1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1 cup water

Directions

In a bowl, beat the oil and sugars. Beat in molasses and egg. Combine the flour, baking soda, cinnamon, ginger and salt; stir into molasses mixture alternately with water.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until muffins test done. Cool in pan for 10 minutes before removing to a wire rack. Yield: about 20 standard-size muffins.

Nutritional Facts 1 serving (1 each) equals 184 calories, 6 g fat (1 g saturated fat), 11 mg cholesterol, 164 mg sodium, 31 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Snappy Ginger Muffins in Country Woman May/June 1995, p33

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas