A healthy start to 2015

I spent half of Sunday cleaning, pitching, de-cluttering and generally trying to organize our house. I went through piles of papers, drawers and cupboards…

The de-clutter urge comes but once a year so I have to make hay while the sun shines.

I de-clutter my cooking this time of year too. After all that rich food over Christmas I start to crave healthier, simpler recipes.

Healthy gingerbread muffins fit right into that category. They are true muffins — not too sweet and beautifully spiced, they offer a comforting gingerbread treat without the richness of a cake or the extra sweet of a cookie.

These muffins contain no refined sugar and instead are sweetened with flavourful fancy molasses and honey. They also contain a good amount of whole grain flour which adds fiber and flavour.

You can dress them up with a sprinkling of sugar or keep them plain. Either way they’re a tasty treat for a January day.

 Healthy Gingerbread Muffins

Adapted from Pinch of Yum

Makes 12 muffins

Ingredients:

• ½ cup oil or melted butter
• ½ cup Grandma Molasses
• 1/3 cup honey or maple syrup
• 1 egg
• ½ cup yogurt or sour cream
• ½ cup milk
• 1½ cups flour (spooned in)
• 1 cup whole wheat or spelt flour (spooned in)
• 1½ tsp. baking soda
• ¼ tsp. salt
• 1 tsp. cinnamon
• 1 teaspoon ground ginger
• Coarse sugar for topping (optional)

 Instructions:

1. Preheat the oven to 375 degrees. Grease a muffin tin or line with paper liners.
2. In a medium bowl, whisk the oil, molasses and honey. Whisk in the egg then yogurt and milk.
3. In another bowl combine the flours, baking soda, salt and spices.
4. Add wet to dry ingredients and stir gently just until combined. (Batter will be lumpy).
5. Spoon batter into muffin tins and sprinkle with coarse sugar (if using).
6. Bake for 15 to 20 minutes. (Muffins baked in a dark pan will cook more quickly).
7. Let cool in tins for about 10 minutes before removing to a cooling rack.