Gingerbread Muffins


These were quick and easy to make - easily a recipe you can make on those cold mornings for breakfast.  I think these would also be great with some dried fruit - next time I might add Raisins or Dried Apricots.



1/2 cup butter, softened (can substitute melted coconut oil)
1 egg
½ cup real maple syrup
½ cup plain greek yogurt
½ cup milk
1/4 cup dark brown sugar
1 teaspoon ground ginger
1½ teaspoons baking soda
½ teaspoon salt
3 teaspoons cinnamon
1 tsp nutmeg
2 1/2 cup all-purpose flour

1. Preheat the oven to 375 degrees.

2.  In a mixing bowl, combine ingredients in the order given.

3.  Scoop into a lined muffin tin and bake for 15-17 minutes, until the tops are puffy and firm to the touch.

Cool, serve and enjoy!

You can sprinkle the tops with a little sugar before baking for added sweetness, but I didn't, and it didn't need it.

Inspiration:  Easy Healthy Gingerbread Muffins from Sarahremmer.com

Nutrition Facts
Servings 16.0
Amount Per Serving
calories 169
% Daily Value *
Total Fat 6 g9 %
Saturated Fat 4 g18 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 27 mg9 %
Sodium 1416 mg59 %
Potassium 17 mg0 %
Total Carbohydrate 18 g6 %
Dietary Fiber 1 g4 %
Sugars 4 g
Protein 3 g6 %
Vitamin A5 %
Vitamin C0 %
Calcium2 %
Iron1 %

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