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Snappy Ginger Muffins

 Snappy Ginger Muffins
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
20 ServingsPrep: 10 min. Bake: 20 min. + cooling


  • 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


  • 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.