Alas, more gingerbread! Sorry, I just love ginger; so we decided to experiment with Kamut, due to our last successful gingerbread cake. This time we made muffins. Again, yum! I do like gingerbread.
3/4 cup whole wheat flour
1/4 cup kamut flour
2 tsp baking powder
1/2 tsp salt
1 T ground flax*
1/4 cup molasses
1/2 cup milk
1/2 cup water
1/4 canola oil
2 egg whites
1/2 cup raw sugar**
1 tsp ginger
1 tsp cinnamon
1/2 tsp apple cider vinegar
In your Bosch Universal Mixer, combine the wet ingredients together. Mix together until sugar is dissolved. Mix dry ingredients separately then add to wet ingredients. Pour batter into greased muffin pan. Bake 25 minutes.
*we didn't add the flax this go round but I think it would be great. Use the Bosch seed/coffee grinder to grind the flax quickly for any recipe. click here to see the new seed grinder!
**you can substitute xagave to make this recipe with a lower calorie intake!
Note from Paula: I love the stainless steel muffin pans. I would encourage you to add a great muffin pan to your bake ware set. Muffins are so handy to add to a dinner or breakfast. You can pre-make lots of muffins to pull out of the freezer as you need one. The stainless steel muffin pan will not leach metals into your nutritional muffins. click here to see the muffin pan!
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