GINGERBREAD MUFFINS

½ cup unsulphured dark molasses (preferably not blackstrap)
½ cup sour cream
½ stick (4 tbsps) unsalted butter, melted and cooled
2 eggs
½ cup unrefined brown sugar
2 tablespoons orange or apple juice
1 teaspoon vanilla extract

1 cup whole wheat flour
1 teaspoon baking soda
2 teaspoons ground ginger
1 ½ teaspoons ground cinnamon
¼ teaspoon ground clove
¼ teaspoon ground nutmeg
¼ teaspoon salt

 


 

Preheat the oven to 350 degrees Fahrenheit. Line a 12-muffin muffin pan with paper liners.

In the bowl of an electric mixer, beat the molasses with the sour cream, butter, eggs, brown sugar, orange juice and vanilla extract until well combined.

Sift the dry the ingredients (the rest) into  a bowl, add them to the wet ingredients and mix again until you obtain a homogeneous batter.

Distribute the batter among the 12 cups. Bake until set, 15 to 18 minutes.

 

Serves 12