Prep time: 15 minutes
Bake time: 20 minutes
Recipe makes: 12 servings
- 2 eggs
- ½ cup reduced-fat buttermilk
- ½ cup unsulfured molasses
- ½ cup canola oil
- ¼ cup brown sugar
- 1 tablespoon grated or finely minced fresh ginger
- ¾ cup all-purpose flour
- ¾ cup whole-wheat flour
- 1 teaspoon baking soda
- ½ teaspoon ground cloves
- ¼ teaspoon ground or grated nutmeg
- ¼ teaspoon salt
- ½ cup chopped crystallized ginger
Equipment and supplies:
- Muffin pan
- Measuring cups and spoons
- Medium and large mixing bowls
- Preheat the oven to 350°F (176°C).
- Lightly oil a muffin pan or line a baking pan with paper muffin cups.
- Beat the eggs in large mixing bowl. Stir in the buttermilk, molasses, canola oil, brown sugar, and ginger. Mix until smooth.
- In a medium-sized bowl, mix together the flours, baking soda, cloves, nutmeg, and salt. Add to the buttermilk mixture along with the crystallized ginger. Mix well.
- Divide the batter among the cups of the muffin pan. Bake for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Serve the muffins warm with sliced fresh pears on the side.
Tip: You can keep the batter tightly covered in the fridge for a couple of days and bake small batches each morning to enjoy warm, fresh-baked muffins. You may need to add a couple of minutes to the cooking time when using refrigerated batter. Just be sure to check that the muffins are fully cooked and not runny inside.
Reviewed by: Meredith Parkinson, RD, LDN
Date reviewed: November 2012
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