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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
  • Total Time
    Prep: 10 min. Bake: 20 min. + cooling
  • Makes
    about 20 standard-size muffins


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

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  • Kensmoma
    Feb 9, 2011

    No comment left

  • teriox2
    Jun 18, 2010

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

  • HelpersintheKitchen
    Sep 8, 2009

    No comment left

  • 5hungrykids
    May 5, 2007

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  • Tyanne
    Apr 26, 2006

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  • Lesya
    Feb 27, 2006

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