Whole Wheat Gingerbread Muffin

• Vegetarian

• Produce

  • 1 1/2 tsp Ginger, ground

• Refrigerated

  • 1 Egg

• Condiments

  • 1/2 cup Honey
  • 1/4 cup Molasses

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 1/2 tsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 2 cups Whole wheat pastry flour

• Dairy

  • 1/2 cup 1% or 2 % milk
  • 4 tbsp Butter, unsalted

Found on jennabraddock.com

Description

Ingredients

• 4 tablespoons unsalted butter at room temperature
• ¼ cup molasses
• ½ cup honey
• 1 egg
• ½ cup of 1% or 2% milk
• 2 cups whole wheat pastry flour
• ½ teaspoon baking powder
• 1 teaspoon baking soda
• 1 ½ teaspoons ground ginger
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cloves

Directions

• Preheat oven to 350 degrees. Spray muffin pan with cooking spray or line with muffin papers.
• Beat butter with an electric mixer on medium low speed until creamy. Add molasses and honey and continue to beat for 2 minutes.
• Add the egg and beat until well incorporated.
• Pour in the milk and beat until well combined.
• Add the dry ingredients (flour, baking powder, baking soda, ginger, cinnamon, and cloves) and mix on low speed until just blended.
• Pour batter into prepared muffin tin, filling each cup to 75% full.
• Bake for 16-17 minutes, until toothpick inserted into the middle of the muffin comes out clean.
• Let cool for 3-4 minutes in the pan, then remove muffins and cool on a wire rack.