Gingerbread two weeks in a row? Yes. We love it and think you will, too. Happy baking!
Chocolate Gingerbread Muffins
makes 12 muffins
1 1/4 c. whole wheat pastry flour
1/2 c. cocoa powder, sifted
2 t. ginger
1 t. cinnamon
1/4 t. allspice
3/4 t. baking soda
1/4 t. sea salt
3/4 c. semisweet chocolate chips
2/3 c. organic sugar or Rapadura
1/3 c. coconut oil, melted
1 egg, lightly beaten
1 t. real vanilla extract
3/4 c. buttermilk
Preheat oven to 350F and line muffin pan with paper baking cups. Measure flour, cocoa powder, ginger, cinnamon, baking soda, allspice, salt, and chocolate chips into a large bowl; stir with a whisk to blend.
In a medium bowl, mix together egg, melted oil, sugar, vanilla, and buttermilk. Fill muffin cups with batter...
...then bake for 20 - 25 minutes. Your kitchen will smell wonderful!
Check with a toothpick to be sure they're done, then cool in the pan for five minutes...
...before removing to a wire rack.
We would love to know if you give any of our muffin recipes a try. Let us know how they turn out or if you put a different spin on them. :)
This is the 48th installment in what will be, Lord willing, our year-long muffin adventure: Muffin Mondays! 52 Mondays, 52 Muffins. There are 4 more to come, stay tuned!
Proudly sharing this week's muffin recipe with: Mouthwatering Monday, Far Above Rubies, Titus 2sday, Tasty Tuesday, Teach Me Tuesday, 2 Maids a Baking, Raising Homemakers, Let's Do Brunch, Healthy 2day Wednesdays, This Chick Cooks, Real Food Wednesday, Women Living Well, Simple Lives Thursday, Pennywise Platter, Feasting in Fellowship Friday, and Friday Food