Ginger Cranberry Muffins
These ginger cranberry muffins are tender, flavorful, and packed with nutrients. With a zingy kick of ginger and the sweet-tart bite of cranberries, they’re a perfect healthy start to your day.
Equipment
- Muffin tin, Paper liners, Large bowl, Small bowl, Whisk, Spoon, Wire rack
Ingredients
- 2 cups 240 g whole wheat pastry flour
- ¼ cup 20 g unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ½ cup 96 g raw sugar
- ¾ cup 180 ml almond or other nondairy milk
- ½ cup 120 g vanilla soy or other nondairy yogurt
- ¼ cup 60 ml canola oil
- ¼ cup 88 g blackstrap or regular molasses
- 4 teaspoons 8 g grated gingerroot
- 1 cup 42 g fresh cranberries, halved
Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Line a standard muffin tin with paper liners.
- In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- Whisk in the raw sugar and set aside.
- In a small bowl, whisk together the almond milk, yogurt, canola oil, molasses, and grated ginger.
- Gently fold the wet ingredients into the dry ingredients, being careful not to overmix.
- Fold in the halved cranberries.
- Divide the batter evenly among the muffin cups.
- Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool on a wire rack before serving.
Notes & Wine Advice
Serving Tip:
Serve these muffins with a hot cup of ginger tea for the ultimate cozy experience.
Wine Advice:
Pair these muffins with a light, slightly sweet wine like a Moscato or a crisp white wine such as Sauvignon Blanc.
Nutrition values
Calories: 180 kcal | koolhydraten: 35 g | Eiwitten: 4 g | Vet: 6 g | Suiker: 12 g