Ginger Muffins

by Alexandra

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Rainy days are Baking days.
(and days to write unnecessary amounts of essays)
There is nothing more perfect than a mildly sweet, fluffy ginger muffin when your day is filled with spring rain and school books.
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Let me tell you…The Great Gatsby is nowhere near as great as these muffins!
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Ginger Muffins
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½ cup apple sauce
1 ½ teaspoons molasses
1 tablespoon peanut butter
¼ cup skim milk
¼ teaspoon cinnamon
½ teaspoon ginger
pinch of nutmeg
1 egg
½ banana, mashed
½ cup rolled oats
1 ½ teaspoons baking powder
½ cup whole wheat pastry flour
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Preheat oven to 375 degrees, and line five muffin tins with paper muffin cups.
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In a medium bowl, whisk together the apple sauce, molasses, milk, peanut butter and egg. Add the cinnamon, nutmeg, ginger and banana, and mix well. Stir in baking powder and oats, and allow mixture to rest for 4-5 minutes.
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Slowly stir in the flour until the it is just moistened, but the batter is still lumpy. Spoon into the five prepared muffin cups and bake for 20 to 25 minutes, until muffins are fairly firm to the touch, and a toothpick inserted into the center comes out clean.
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Allow muffins to cool for 10 minutes in the pan, then serve warm, with low fat ricotta cheese and black coffe.
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