Gingerbread Muffinsenteens make a great "grab-and-go" breakfast. You can bake these the night before or keep the batter in the fridge for 2 or 3 days and bake up smaller batches each morning.muffin, breakfast, ginger, spice, molasses, iron, cook, cooking, bake, baking, recipe, recipes, make, homemade, from scratch, healthy, whole wheat, to go, pear11/19/201202/02/201802/02/2018a6c4fa38-30ba-4489-8f06-595c5806389a<p>Prep time: 15 minutes</p> <p>Bake time: 20 minutes</p> <p>Recipe makes: 12 servings</p> <h2>What you need:</h2> <ul> <li>2 eggs</li> <li>1/2 cup reduced-fat buttermilk</li> <li>1/2 cup unsulfured molasses</li> <li>1/2 cup canola oil</li> <li>1/4 cup brown sugar</li> <li>1 tablespoon grated or finely minced fresh ginger</li> <li>3/4 cup all-purpose flour</li> <li>3/4 cup whole-wheat flour</li> <li>1 teaspoon baking soda</li> <li>1/2 teaspoon ground cloves</li> <li>1/4 teaspoon ground or grated nutmeg</li> <li>1/4 teaspoon salt</li> <li>1/2 cup chopped&nbsp;crystallized ginger</li> </ul> <p>Equipment and supplies:</p> <ul> <li>Muffin pan</li> <li>Measuring cups and spoons</li> <li>Medium and large mixing bowls</li> </ul> <h2>What to do:</h2> <ol class="kh_longline_list"> <li>Preheat the oven to 350&deg;F (176&deg;C).</li> <li>Lightly oil a muffin pan or line a baking pan with&nbsp;paper muffin cups.</li> <li>Beat the eggs in large mixing&nbsp;bowl. Stir in the buttermilk, molasses, canola oil, brown sugar, and ginger. Mix until smooth.</li> <li>In a medium-sized bowl, mix together the&nbsp;flours, baking soda, cloves, nutmeg, and salt. Add to the buttermilk mixture along with the crystallized ginger. Mix well.</li> <li>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.</li> <li>Serve the muffins warm with sliced fresh pears on the side.</li> </ol> <h2>Nutritional analysis (per serving):</h2> <ul> <li>230 calories</li> <li>3g protein</li> <li>11g fat</li> <li>1g sat. fat</li> <li>31g carbohydrate</li> <li>1g fiber</li> <li>30mg cholesterol</li> <li>180mg sodium</li> <li>14g sugars</li> </ul> <p>Serves:&nbsp;12</p> <p>Serving size: 1 muffin</p> <p>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&nbsp;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.</p>
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