Gingerbread Muffins (100% whole wheat)

It’s the holiday season! Which means that it’s time to wrap yourself in lights and tinsel, stick some cinnamon scented pinecones up your nose, and live off of candy canes and the holiday spirit! And gingerbread! You can’t forget about gingerbread.

(I would also say that it’s also time to bundle up and waddle around like a penguin but here in New Jersey it’s the middle of December and the average temperature is 60° F. )

Gingerbread is the essence of the holiday season as a flavor-it tastes like lipstick covered kisses from aunts, annoying children, and badly wrapped gifts. Plus molasses, ginger, nutmeg, and all of the edible stuff. Not that you can’t eat wrapping paper. It’s a good source of fiber.

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If you put gingerbread into a muffin form it becomes socially acceptable to eat a cookie for breakfast. And you no longer have to feel bad about biting the heads off of a gingerbread family and wondering who will pay the taxes and feed the dog.

On a side note, family traditions : My family is Jamaican and we make this cake called black cake. It’s a fruit cake, but not an American fruitcake with those chunks of dry fruit and wrapped in tinfoil so that it can last through an apocalypse. It’s a cake that is made of dried currants, raisins, cherries, and plums that have all been soaked in red wine and pureed to be added into a cake batter. Plus there’s also what my mom likes to call a “splash” of rum. A very large splash. Along with the “splash” of wine she uses to preserve them.

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Now it’s time to blast holy night and make some muffins. Go crazy with the glaze, it’s the holiday season.Treat yo self.

Gingerbread Muffins (100% Whole Wheat)

makes 12 muffins

Ingredients

  • 2 3/4 cup white whole wheat flour
  • 1 1/2 tsp ginger
  • 1 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 tsp baking powder
  • a generous dash of salt
  • 1/2 cup molasses
  • 1/2 cup sugar
  • 1/2 cup applesauce
  • 1/2 cup coconut oil (melted)
  • 1 cup milk
  • 1 egg

For an easy glaze (just combine all ingredients. don’t add too much milk immediately or it will be too runny):

  • 1  cup powdered sugar
  • 1/2 tsp of milk
  • splash of vanilla

Instructions

  1. Preheat the oven to 375ºF.
  2. Mix all of your dry ingredients together.
  3. In a separate bowl, mix all your wet ingredients. Tip: if you measure the coconut oil first, then in the same cup, measure the molasses, all of the molasses will just slide easily out of the cup. Just like on one of those waterproof towel commercials.
  4. Combine the wet and dry ingredients and mix well-very well. This batter can be quite thick.
  5. Line the muffin tin with paper cups, or if you wanna be risky like me, grease them really well with nonstick cooking spray (it worked out though!). Evenly spoon out your batter into the cups, and pop the tray in the oven.
  6. Bake for 15-20 minutes or until you insert a toothpick and they come out clean. Remove, allow to cool a bit,top with glaze if desired, and serve!

I hope you all have a wonderful holiday season. Stay safe and have fun! x