December 2, 2010

Gingerbread Muffins

posted in Breakfast, Dessert, Healthy
22 comments

It is officially December, which mean’s it is time to start some holiday baking. For me this usually means a jeans size worth batch of peppermint bark, peanut butter blossoms, and butterscotch haystacks. But this year, I am going to try to watch the sweets I make and eat…which is going to be extremely difficult. And I can’t promise I won’t slip up a couple times…but I do promise that this year I will be featuring some ass friendly holiday baking. So to start I found these Gingerbread Muffins. Where they as good as last years Hot Chocolate On A Stick or the Caramel Macchiato Thumbprints? Well, Brody sure thought so.

Brody will beg occasionally but if I haven’t given in within a few minutes…he gives up. But when I was making these…he couldn’t control himself. His eyes never left these muffins! Seriously! From when I was popping them out of the muffin tray till I was photographing them, Brody was there. I mean how could I tell that face no?

I caved and he had 1 or 3.ย  And he spent the rest of the afternoon in this position.

Print Recipe

Gingerbread Muffins

Yield: 32 mini muffins

Recipe note: I also think these would be fabulous done as cupcakes with a swirl of frosting on top! But to keep calories low, I kept it as a muffin.

Ingredients:

1/2 cup 2% milk
1 1/2 tsp vinegar
1/2 cup dark brown sugar
1 1/4 cup flour
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp salt
1/8 tsp nutmeg
1 egg
1/4 cup molasses
1/4 cup melted butter

Directions:

In a small bowl, whisk together milk and vinegar. Allow to sit for 10 minutes.

Preheat oven to 350 degrees.

In a medium bowl, combine sugar, flour, baking soda, salt and spices in a bowl.

In a separate bowl, mix the egg, molasses, melted butter, and milk mixture together.

Add the dry ingredients to the wet ingredients and stir until just blended.

Using a piping bag or ziplock baggie, fill pre-greased mini muffin tins about 3/4 full. Bake for 8 to 10 minutes or until a toothpick comes out clean. Be careful not to overcook the muffins, as they can dry out easily.

1 muffin = 47 calories or 1 Weight Watchers point

Adapted from: Pamela Lanier

 

 

 

Breakfast, Dessert, Healthy
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