One of my favorite specialty muffins is gingerbread and these hit the spot! I printed the recipe I adapted from a website and wish I had saved the site so I could credit them because I only tweaked them slightly and everyone in the family LOVED them!
Serves: 12
What you need:
½ cup coconut oil ⅓ cup molasses 1 egg ½ cup real maple syrup ½ cup light greek yogurt ½ cup milk 1 teaspoon ground ginger 1½ cups all purpose flour 1 cup whole wheat flour 1½ teaspoons baking soda ½ teaspoon salt 2 teaspoons cinnamon turbinado sugar for topping What to do :
Preheat the oven to 375 degrees. Line muffin pan with Silicone Liners. Melt the coconut oil so it's in liquid form and in a small bowl, whisk the coconut oil with the molasses.
In a mixing bowl, whisk the eggs, maple syrup, greek yogurt, milk, and ginger. Let the mixture come to room temperature so that you can easily add the the coconut oil (30 in the microwave is fine if you're rushed). Then add the coconut oil and molasses from step one. The coconut oil should stay liquified.
Add the flours, baking soda, salt, and cinnamon. Stir a few times until just combined. Scoop into a muffin tin and sprinkle the tops with turbinado sugar. Bake for 17-20 minutes or until the tops are puffy and firm to the touch. Cool for a few minutes before serving.
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