It’s a Snap Ginger Muffins

Snappy Ginger Muffins 

What You Need:

1 C boiling water

2 tsp baking soda

1 1/4 C whole wheat flour

1 1/4 C all purpose flour

2 tsp ginger

1 1/2 tsp cinnamon

1/2 tsp ground cloves

1/2 tsp nutmeg

1/2 tsp sea salt

2 tsp aluminum free baking powder

1/4 oil or melted butter

1/4 C cream cheese

1/2 C sucanat or rapadura

1 extra large egg

1/4 C molasses

How to Make It:

Place the baking soda in a bowl. Add the boiling water and stir until the baking soda is just dissolved.

Sift together the flours, ginger, cinnamon, cloves, nutmeg, salt and baking powder in a large bowl.

In a separate bowl place the oil, cream cheese and sugar. Beat with an electric mixer on medium speed until well combined.

Place the mixer speed on low and slowly add the molasses while beating.

Add the baking soda paste and the flour mixture. Beat on low until just combined. Add the egg and beat until all the ingredients are moistened through.

Preheat the oven to 350 degrees. Prepare a muffin tin by spraying lightly with a non stick cooking spray. Fill the muffin cups 2/3 full of the batter.

Bake 20 minutes or until the top of the muffins spring back when lightly touched.