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Double Ginger Muffins
Servings: Serves 12
Cook Time: 20 minutes
Prep Time: 20 minutes
3 Tbsp. finely chopped walnuts (Ginger Crunch Topping)
1/2 cup old-fashioned oats (Ginger Crunch Topping)
1/3 cup white whole wheat flour (Ginger Crunch Topping)
1/3 cup light brown sugar, packed (Ginger Crunch Topping)
1/2 tsp. ground cinnamon (Ginger Crunch Topping)
1/4 tsp. ground nutmeg (Ginger Crunch Topping)
1/4 tsp. ground cloves (Ginger Crunch Topping)
2 Tbsp. finely chopped crystallized ginger (Ginger Crunch Topping)
1/4 cup walnut or canola oil (Ginger Crunch Topping)
1 Tbsp. molasses (Ginger Crunch Topping)
1 1/2 cups all-purpose flour (Muffins)
1/2 cup white whole wheat flour (Muffins)
1/3 cup light brown sugar, packed (Muffins)
1/4 tsp. salt (Muffins)
2 tsp. baking powder (Muffins)
1 tsp. baking soda (Muffins)
1 tsp. ground cinnamon (Muffins)
2 eggs (Muffins)
1/3 cup molasses (Muffins)
1/3 cup unsweetened applesauce (Muffins)
1/4 cup walnut or canola oil (Muffins)
1/2 cup strong coffee, at room temperature (Muffins)
3 Tbsp. finely grated fresh ginger (Muffins)
1/4 cup finely chopped crystallized ginger (Muffins)
1. Preheat oven to 375 degrees F. Spray a 12-cup muffin pan with vegetable cooking spray or insert paper liners.
2. Prepare the topping. In a small bowl, combine walnuts, oats, flour, brown sugar, cinnamon, nutmeg, cloves, crystallized ginger, oil, and molasses. Mix together until mixture is moist and crumbly. Set aside.
3. Prepare the muffins. In medium bowl, stir together both flours, brown sugar, salt, baking powder, baking soda, and cinnamon.
4. In a separate medium bowl, whisk together eggs, molasses, applesauce, oil, and coffee until well blended. Whisk in fresh ginger. Add wet mixture to dry ingredients and stir until just combined. Gently fold in crystallized ginger.
5. Divide batter evenly among the 12 muffin cups. Top each with reserved topping and gently press onto the surface.
6. Bake until firm to the touch and a tester inserted in the center of a muffin comes out clean, about 18 to 20 minutes. Let cool on a wire rack in the pan for 5 minutes, then remove muffins from pan and cool on the rack. Serve at room temperature.
Source: Hannaford fresh Magazine, November - December 2013
* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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