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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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A closely related muffin that resembles the bran muffin with a subtle taste of ginger to spice up things a little bit more than usual. A very good muffin for those early morning coffee breaks or for breakfast on the go when you are in a hurry. Ingredients:
1 1/2 cups unbleached all-purpose flour |
3/4 cup granulated sugar |
1 teaspoon baking powder |
1 teaspoon cinnamon |
1/2 teaspoon salt |
2 eggs (free range) |
1/4 cup canola oil |
1/2 cup molasses |
3/4 cup milk |
2 tablespoons fresh ginger or 1 1/2 teaspoons dried ginger |
Directions:
1. Grease a 12 cup muffin pan and set aside. Preheat oven to 350 degrees.
2. Combine all of the dry ingredients in a medium size mixing bowl and set aside.
3. Beat eggs, oil, molasses and milk in a large mixing bowl with an electric hand mixer on slow speed.
4. Pour the dry ingredients into the wet and combine well until glossy and smooth.
5. Add the ginger and just stir until incorporated into the batter.
6. Pour batter evenly into greased muffin cups and fill 2/3 full.
7. Bake for 20 minutes or until nicely browned.
8. Remove from oven and set aside for 10 minutes before removing from container. Let cool on wire rack.
9. Enjoy with a spot of butter on the side.
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