Snappy Ginger Muffins
TOTAL TIME: Prep: 10 min. Bake: 20 min. + cooling
YIELD: about 20 standard-size 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
Ingredients
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1/2 cup canola oil
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1/4 cup sugar
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1/4 cup packed brown sugar
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1 cup molasses
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1 egg
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3 cups all-purpose flour
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1-1/2 teaspoons baking soda
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1 teaspoon ground cinnamon
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1 teaspoon ground ginger
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1/2 teaspoon salt
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1 cup water
Directions
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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.
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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.
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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