Whole Grain Gingerbread Muffins
We're getting sweet and festive with these Whole Grain Gingerbread Muffins! This (relatively) healthy holiday breakfast recipe is from The Kitchn and can be an amazing on-the-go breakfast for you and the kids.
(Image credit: Megan Gordon)
Yields 12 Muffins
8 tablespoons (1 stick) unsalted butter, melted 3/4 cup muscovado sugar 2 large eggs 1/2 cup molasses 1/4 cup honey 1 1/4 cups (145 g) spelt flour 3/4 cup (100 g) buckwheat flour 1/4 cup (25 g) hazelnut meal 2 tablespoons grated fresh ginger 1 teaspoon ground ginger 1 teaspoon baking powder 1/2 teaspoons baking soda 1/2 teaspoon kosher salt 1/4 teaspoon ground cloves 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 cup Greek yogurt Powdered sugar, to top (optional)
1. Position a rack in the lower third of the oven and preheat to 375°F. Line 12 muffin cups with paper liners.
2. Combine the butter and sugar in the bowl of a stand mixer and beat on medium speed using the paddle attachment (or feel free to use hand beaters) until the sugar is completely incorporated and the mixture is smooth, about two minutes. Beat in the eggs, one at a time, then add the molasses and honey.
3. In a medium mixing bowl, whisk together both flours, hazelnut meal, fresh ginger, baking soda, baking powder, salt, and the ground spices. Add the flour mixture to the mixing bowl and beat on low speed until incorporated with the wet ingredients. Fold in the yogurt and let the batter rest, refrigerated, for 30 minutes.
4. After resting, spoon the batter into the muffin cups, filling each about 3/4 of the way full (push and fill them almost to the top). Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean.
5. Allow to cool in the pan and then lightly dust powdered sugar on the tops (optional). Cover and store at room temperature for up to three days (or freeze).