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Whole Wheat Gingerbread Muffins
Author:
Louisa Clements
3.80
from
15
votes
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Prep:
10
minutes
minutes
Cook:
20
minutes
minutes
Total:
30
minutes
minutes
Servings:
10
Ingredients
1 ½
cups
whole wheat flour
⅔
cup
all purpose flour
⅓
cup
brown sugar
1
tablespoon
ground ginger
2 ½
teaspoon
baking soda
1
teaspoon
cinnamon
½
teaspoon
salt
⅛
teaspoon
cloves
¾
cup
buttermilk
½
cup
molasses
⅓
cup
canola or vegetable oil
1
egg
2
tablespoon
coarse sugar
,
optional
Instructions
Preheat oven to 375. Line a standard muffin tin with liners.
In a large bowl, whisk flours with brown sugar, ginger, baking soda, cinnamon, salt and cloves.
In a separate large bowl, whisk buttermilk with molasses, oil and egg.
Mix dry ingredients into wet ingredients until incorporated, being careful not to over mix the batter.
Scoop into 10 lined muffin cups and sprinkle evenly with sugar (if using).
Bake for 18-20 minutes or until a toothpick inserted in the centre comes out dry.
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