It is very difficult to keep up with blogging when you’re moving at 90 miles an hour…so where did I leave off? I believe last time I posted, I mentioned Will was on work trip to Copenhagen from which he has now returned and saw sunlight today for the first time since he left the country…oops? But he really enjoyed the Danish culture and particularly enjoyed the provider program that he was visiting. He loved his host family and felt very well-integrated during his week-long visit to the country. While he was gone, I did something really fun – I flew across the country to surprise visit my mom! She was absolutely stunned and it was superfun to see her for the first time since we moved. I had plotted with my Uncle Jim and my best friend, Amanda, to get me out there on a Friday evening, where I got to have tacos and margs with Amanda before crashing with my uncle. Then on Saturday morning, we drove over and surprised my mom! She and I had a blast catching up and hanging out for the brief visit.
With all of that happening, you can see why I have once again fallen behind! But alas, it’s well worth it because this recipe is stellar. And it’s appropriate to be sharing it now, with Thanksgiving right around the corner. Gingerbread is the perfect Christmas treat and these muffins would make everyone in your family happy during any gathering over the next two months! I’ve been on a muffin kick recently and so these were the latest in my new arsenal of muffin recipes. From my fave blogger, Pinch of Yum, these oversized, perfectly balanced muffins can’t be beat! Somewhat “healthy” (that’s the claim at least), these are dense, filling, sweet but not sugary, and warm your heart and soul on a cold fall/winter morning. They truly can’t be beat!
Baking Notes: I used plain Greek yogurt in place of sour cream and made my own ginger paste (though 1 tsp ground ginger could be used in its place). I also added a little allspice, clove and nutmeg, because whenever I’ve got ginger and cinnamon in a recipe, it only makes sense to add their other biffles.
Gingerbread Muffins (adapted from Pinch of Yum; makes 1 dozen muffins)
1/2 cup coconut oil
1/3 cup dark molasses
1/2 cup real maple syrup (grade B preferred for baking)
1/2 cup plain Greek yogurt
1/2 cup milk
1 tbsp fresh ginger paste*
1 1/2 cups all purpose flour
1 cup whole wheat flour
1 1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1/2 tsp allspice
1/2 tsp clove
1/2 tsp nutmeg
Preheat the oven to 375 degrees and grease your muffin tin with butter or coconut oil. Melt 1/2 cup coconut oil so it’s in liquid form. In a small bowl, whisk the liquid coconut oil with the molasses.
In a mixing bowl, whisk the egg, maple syrup, Greek yogurt, milk and ginger paste. Let the mixture come to room temperature, so that you can easily add the coconut oil and molasses mixture. Once your egg mixture is room temp, add the coconut oil mixture, ensuring that the coconut oil stays liquified. Add the flours, baking soda, salt and spices, stirring a few times until just combined. Scoop into a muffin tin about 3/4 of the way full. Bake for 17-20 minutes or until the tops are puffy. Cool for a few minutes, then serve!
* I made ginger paste from taking a slice of ginger, peeling and chopping it, then pulverizing it with a couple tablespoons of water.