I hope you all had a wonderful holiday season. As the holidays come to a close and the 2015 year quickly approaches…your pants may have shrunk. No, really…it’s the pants, not the indulgences. I understand.
In the most innocent way possible, Mr. P asked me if my work clothes would be fitting post-baby and post-holidays. I guess as far as marriage goes, such questions are not off the table. After he assured me that it was “just a question!!”, I happily reported that most, if not all, of my work clothes should fit — a good thing seeing as I start work on MONDAY. Excuse me while I go sob…
Even still, my forever ungranted Christmas wish has been a metabolism and/or calorie-free holiday food. How sweet would THAT be? No pun intended. But until then, I guess it’s just good old fashioned moderation and exercise.
In case anyone was wondering, we did put into action the 5 second rule after the buckeyes tumbled onto the garage floor during the car fiasco. Those indulgent calories were enjoyed by very appreciative mouths.
There’s so little about this time of year that isn’t indulgent. I mean, it’s just once a year, right? And yet when soooo much “damage” can occur in this brief holiday season, it makes me appreciate all the ways I can enjoy with far less guilt…or the need to revert to sweatpants (even after my maternity leave has come to an end).
These Gingerbread Muffins encompass the flavor of the holidays with none of the guilt. At 132 calories a piece, they’re truly guilt-free….and the recipe makes plenty to share. So, if you’re not completely through with the flavors of the holidays, this recipe is for you. Or, put it on your must-do list for next year’s holiday season!
- 2 cups whole wheat pastry flour or white wheat flour
- 1 cup light brown sugar, packed
- 1 Tbsp ground ginger
- 2 tsp cinnamon
- 1 tsp ground cloves
- 1 tsp ground nutmeg
- 1½ tsp baking soda
- ¾ tsp salt
- ½ cup unsulphered light molasses
- 1 cup unsweetened almond milk
- 1 egg
- ¼ cup canola oil
- 1 Tbsp vanilla extract
- Preheat oven to 350 degrees F. Line a muffin tin with liners or mist with nonstick spray and set aside.
- In a large bowl, combine the flour, brown sugar, ginger, cinnamon, cloves, nutmeg, baking soda, and salt with a wire whisk; set aside. In a medium bowl, whisk together the molasses, milk, egg, oil, and vanilla. Pour the wet ingredients into the dry and stir until just combined.
- Scoop muffin batter by the ⅓ cup into the muffin cup wells, filling about ⅔rds full. Bake muffins for 20 minutes or until an inserted toothpick is cleanly removed. Allow to cool completely.
I just made this but mine turned out really dry and I was expecting it to be moist like a muffin usually is, but it was a lot more like bread than cake… not sticky or dense like a banana bread would be, and I have no idea where I might have gone wrong here. =/
Hi Alison! I’m sorry they didn’t turn out as expected. I would call them “airy” (in a healthy, light way) but not dry :-/ I’m sorry 🙁