Snappy Ginger Muffins Recipe

4 1 6
Snappy Ginger Muffins Recipe
Snappy Ginger Muffins Recipe photo by Taste of Home
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Snappy Ginger Muffins Recipe

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4 1 6
Publisher Photo
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
MAKES:
20 servings
TOTAL TIME:
Prep: 10 min. Bake: 20 min. + cooling
MAKES:
20 servings
TOTAL TIME:
Prep: 10 min. Bake: 20 min. + cooling

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

Nutritional Facts

1 each: 184 calories, 6g fat (1g saturated fat), 11mg cholesterol, 164mg sodium, 31g carbohydrate (15g sugars, 1g fiber), 2g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Snappy Ginger Muffins in Country Woman May/June 1995, p33

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teriox2 User ID: 968545 14394
Reviewed Jun. 18, 2010

"I make these quite often - they are one of my family's favorites!"

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