Gingerbread Muffins with Cranberries and White Chocolate Chips
You can omit the cranberries and white chocolate if you prefer, or use just one or the other.
Servings: 12large muffins
Author: Mary Gillespie
1cup/ 250 ml whole wheat flour
1cup/ 250 ml all-purpose flour
1/2cup/ 125 ml brown sugar
2teaspoons/ 10 ml dried ginger
1/2teaspoon/ 2.5 ml cinnamon
1/4teaspoon/ 1.25 ml ground pepper
1/2teaspoon/ 1.25 ml salt
1teaspoon/ 5 ml baking soda
1teaspoon/ 5 ml baking powder
1/2cup/ 125 ml white chocolate chips
1/2cup/ 125 ml dried cranberries
2tablespoons/ 30 ml orange juice
3/4cup/ 185 ml buttermilkor 1/2 cup / 125 ml plain yogurt mixed with 1/4 cup / 60 ml milk
1/2cup/ 125 ml applesauce
1/4cup/ 60 ml vegetable oil
2tablespoons/ 30 ml molasses
Preheat oven to 400 degrees F / 204 degrees C. Prepare a 12 cup muffin pan by greasing or lining with paper liners.
In mixing bowl, stir together flour, sugar, ginger, cinnamon, pepper, salt, baking powder and baking soda. Stir in white chocolate chips.
Place cranberries in a small bowl and pour orange juice over. Heat in microwave for one minute. (If you do not have a microwave, you can heat to boiling point in a saucepan on stove top, or leave the berries and juice to sit for 15-20 minutes.)
In separate mixing bowl, beat buttermilk, applesauce, vegetable oil, molasses and eggs until thoroughly blended.
Add buttermilk mixture and softened cranberries (with any remaining orange juice) to flour mixture. Stir just until blended and no streaks of flour are visible. Do not over mix - the batter should not be smooth.
Spoon into prepared muffin tins and bake for 20-25 minutes or until muffins are lightly browned and the tops spring back when touched (or a toothpick inserted in the center comes out clean).
Remove from oven and let muffins cool in pan for 5 minutes before removing and letting cool on a rack.