Child-Friendly

Gingerbread Bran Muffins

Ingredients:
1 1/2 cups (375 mL) all-purpose flour
½ cup (125 mL) natural wheat bran
¼ cup (60 mL) ground flax seed
1 tsp (5 mL) baking soda
1 tsp (5 mL) cinnamon
1 tsp (5 mL) ground ginger
1/4 tsp (1 mL) ground cloves
1/4 tsp (1 mL) salt
2 large eggs
1/4 cup (60 mL) granulated sugar
1/4 cup (60 mL) canola oil
1/4 cup (60 mL) fancy molasses
1 tsp (5 mL) vanilla
1/2 cup (125 mL) milk, 1% m.f.
1/3 cup (80 mL) plain Greek yogurt
1 tbsp (15 mL) coarse sugar, for sprinkling on top

Instructions:

Adjust oven rack to middle position and heat oven to 350°F (180 °C). Spray standard muffin tin with nonstick cooking spray.

In a medium bowl, whisk together flour, wheat bran, ground flax seed, baking soda, cinnamon, ginger, cloves and salt until combined. In a separate large bowl, whisk eggs and sugar together until combined. Slowly whisk in oil until thick and homogeneous. Whisk in molasses, vanilla, milk and yogurt until smooth and well combined. Add half of dry ingredients to wet ingredients and fold with a rubber spatula, adding the second addition of dry ingredients; stir until just combined (do not overmix).

Divide batter equally among prepared muffin cups (batter should fill cups about ¾ of the way). Sprinkle coarse sugar evenly over muffins. Bake for 18-20 minutes or until toothpick inserted into center of muffin comes out clean, rotating pan from front to back halfway through baking time. Cool muffins in tin for 5 minutes, then transfer to wire rack and cool for 10 more minutes before serving.

Makes 12 muffins.

Nutrients per serving:
Calories 187 
Fat 7 g
Carbohydrate 26.5 g
Fibre 2 g
Protein 4.5 g
Sodium 168 mg