Gingerbread Flax Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Heat oven to 350ºF. Whisk together flour, baking powder, ginger, baking soda and salt.
Create buttermilk with apple cider vinegar and milk. Whisk in flaxseed. Mix the rest of the wet ingredients until smooth.
Stir dry ingredients into wet. Pour into lined muffin tins. Bake until muffins springs back when lightly touched, about 25 minutes. Serve warm or at room temperature.
Makes 10 decent-sized muffins or 12 smaller muffins.
Number of Servings: 10
Recipe submitted by SparkPeople user BRIOGUSTO.
WET1/2 cup(s) fat-free skim milk 1 Tbsp apple cider vinegar 4 Tbsp unsweetened applesauce1 large egg(s), lightly beaten1 Tbsp Blackstrap molasses2 tsp canola oil1/4 cup(s) packed light brown sugarDRY 3/4 cup(s) Whole Wheat Pastry Flour 3/4 cup(s) all-purpose flour 3 Tbsp ground flax seed meal1 1/4 tsp ground ginger 1/2 tsp ground cinnamon 1/4 tsp ground cloves 1 2/3 tsp baking powder 1/2 tsp baking soda 1/2 tsp table salt
Heat oven to 350ºF. Whisk together flour, baking powder, ginger, baking soda and salt.
Create buttermilk with apple cider vinegar and milk. Whisk in flaxseed. Mix the rest of the wet ingredients until smooth.
Stir dry ingredients into wet. Pour into lined muffin tins. Bake until muffins springs back when lightly touched, about 25 minutes. Serve warm or at room temperature.
Makes 10 decent-sized muffins or 12 smaller muffins.
Number of Servings: 10
Recipe submitted by SparkPeople user BRIOGUSTO.
Nutritional Info Amount Per Serving
- Calories: 123.8
- Total Fat: 2.1 g
- Cholesterol: 21.5 mg
- Sodium: 277.1 mg
- Total Carbs: 23.6 g
- Dietary Fiber: 2.0 g
- Protein: 3.6 g
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