Continuing on my molasses kick, I made these muffins for breakfast. Muffins are one of my favorite breakfast foods, second only to chocolate gravy and biscuits. But since Jordan doesn’t like chocolate gravy (weirdo, I know) I end up making muffins more often. I had never made molasses muffins before though, so I browsed through some recipes online and found one from Taste of Home that looked pretty good. I used whole wheat flour, increased the amount of molasses (omitting the sugar and reducing the water) and added some cinnamon chips. The cinnamon chips were a really good addition, but if you can’t find them in your store you could substitute white chocolate chips or even butterscotch chips. The end result was a moist and spicy muffin. The molasses adds another layer of flavor without being overpowering. Quick, easy, delicious and perfect for fall. Enjoy!
Molasses Muffins
1 1/4 cups white whole wheat flour
1/2 tsp baking soda
1/2 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
1 egg
1/4 cup water
1/4 cup vegetable oil
1/2 cup molasses
1/2 cup cinnamon chips (I used Hershey’s)
In a large bowl, combine the dry ingredients. Add egg, water, oil and molasses to dry ingredients. Stir just until moistened. Stir in cinnamon chips.
Fill greased muffin cups two-thirds full. Bake at 350 degrees for 15-20 minutes or until muffins test done. Cool slightly before removing to a wire rack to cool completely. Muffins can be stored at room temperature for a couple days. Yields about 8-9 muffins.
*adapted from Taste of Home
