Zesty Ginger Cranberry Muffins
These zesty ginger cranberry muffins are tender, flavorful, and a healthier way to start your morning or enjoy a festive treat.
Equipment
- Measuring cups and spoons
- Mixing bowls (large and small)
- Muffin tin
- Paper liners
- Sifter
- Whisk
- spatula
- Wire rack
Ingredients
- 240 g 2 cups whole wheat pastry flour
- 20 g ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 96 g ½ cup raw sugar
- 180 ml ¾ cup almond or other nondairy milk
- 120 g ½ cup vanilla soy or other nondairy yogurt
- 60 ml ¼ cup canola oil
- 88 g ¼ cup blackstrap or regular molasses
- 8 g 4 teaspoons grated gingerroot
- 42 g 1 cup fresh cranberries, halved
Instructions
- Preheat the oven to 350°F (180°C).
- Line a muffin tin with paper liners.
- Sift together the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
- Whisk in the sugar.
- In a small bowl, whisk the milk, yogurt, oil, molasses, and grated ginger until combined.
- Gently fold the wet mixture into the dry ingredients, being careful not to overmix.
- Fold in the halved cranberries.
- Divide the batter evenly into the muffin cups.
- Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
- Cool the muffins on a wire rack before serving.
Notes & Wine Advice
Wine Advice:
Pair with a sparkling Moscato for a light, fruity complement.
Pair with a sparkling Moscato for a light, fruity complement.
Nutrition values
Calories: 175 kcal | Carbohydrates: 28 g | Protein: 3 g | Fat: 6 g | Sugar: 10 g