Gingerbread Gems

I’ve really been into a new cookbook that I ordered from Amazon: The Wholesome Junk Food Cookbook by Laura Trice. It’s all about being healthy, but still being able to indulge. How great is that?! This is one of the recipes I’ve made from it. The recipe is actually for a cake, but I made mini-muffins. They are really hearty because of the whole grain flour and a bit gooey from the molasses. Also, all of the ingredients I used, except for the spices, were organic.

Ingredients:
1 3/4 c unbleached wheat or spelt flour (I used spelt)
2 t ground cinnamon
1 t ground ginger
2 t baking soda
1/2 t unprocessed sea salt
2 eggs
1/2 cup milk plus 1 1/2 t vinegar
1/2 c expeller-pressed oil
2/3 c molasses

Preheat the oven to 350. Place mini muffin cups in 24 mini muffin tins.

Sift the flour, cinnamon, ginger, baking soda, and salt into a bowl; set aside.

Combine the eggs and milk mixture in a large bowl and beat until well mixed.

Heat the oil and molasses in a saucepan over medium heat just to boiling and remove from the heat. Add the molasses mixture to the egg mixture alternately with dry ingredients.

Pour into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 10-15 minutes. Cool muffins in the pan for 15 minutes, then invert onto a wire rack to cool completely.

Serve with natural whipped cream or ice cream.

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