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Author Notes: A fine recipe from Slocan cook on Food.com ended my long search for a Ginger Molasses muffin that rivaled the best Ginger Molasses cookies in flavor. I adapted it with my health in mind and found I preferred the taste and texture. These are easy to make but deliver a rich complex punch, in the form of a tiny cake. Marry these with freshly brewed loose leaf sencha and find your own slice of heaven.
- 1 egg
- 1/4 cup mild extra virgin olive oil
- 1/2 cup molasses (not blackstrap)
- 1/4 cup firmly packed light brown sugar
- 3/4 cup yogurt
- 1 cup oat bran
- 1/2 cup whole wheat flour
- 1 teaspoon baking powder
- 2 teaspoons Ceylon cinnamon (or 1 tsp. Cassia or Vietnamese cinnamon)
- 1/2 teaspoon fine sea salt
- 2 tablespoons freshly grated ginger
- 1/2 teaspoon baking soda
- Grease a 12 cup muffin pan and set aside. Preheat oven to 350 degrees.
- Combine the eggs, olive oil, molasses, light brown sugar, and milk in a medium bowl and whisk until blended well. Add oat bran and whisk until well combined.
- Grate the fresh ginger (you're simultaneously giving the oat bran time to soak, creating a fluffy and moist muffin) and add to the liquid ingredients. Whisk to combine.
- Sift the wheat flour, baking powder, baking soda, cinnamon, and salt into a small bowl. Stir to mix well.
- Add the dry ingredients to the wet and whisk until well combined.
- With a spatula, transfer batter to a large (4-6 cup) glass measuring cup. Pour into muffin cups, approximately 3/4 full.
- Bake for 20 minutes or until nicely browned.
- Remove from oven and set aside for 5 minutes before removing from muffin pan. Allow to cool on a wire rack or eat while warm.
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