Gingerbread Muffins from Eating Well Through Cancer
This awesome diabetic muffin has all the flavor of your favorite spiced cookie in a moist anytime snack or breakfast muffin. From Nausea chapter
Makes 20 muffins
Prep Time: 15 minutes
Cook Time: 25 minutes
1 1/2 cups whole-wheat flour
1 cup all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup sugar
1/3 cup canola oil
1 cup light molasses
1 cup boiling water
2 teaspoons baking soda
- Preheat oven 325°F. Coat muffin pans with nonstick cooking spray or line with papers.
- In large bowl, combine both flours, ginger, cinnamon, and cloves. Set aside.
- In medium bowl, whisk together sugar and oil. Add molasses and eggs whisking until blended. In glass measuring cup combine water and baking soda. Stir to dissolve. Pour in egg mixture and whisk until blended. Add egg mixture to flour mixture, stirring just until combined.
- Spoon batter into paper lined tins, filling 1/2-3/4 full. Bake 20-25 minutes or until inserted toothpick comes out clean.
Nutritional information per serving:Calories 161, Calories from Fat 25%, Fat 5g, Saturated Fat 0g, Cholesterol 19mg, Sodium 140mg, Carbohydrates 28g, Dietary Fiber 1g, Total Sugars 14g, Protein 2g, Diabetic Exchanges: 2 starch, 1/2 fat
Terrific Tip: Keep a few muffins in the freezer to pop out when not feeling well and need a boost. You can always use only all-purpose flour if that’s what you have.
Nutrition Nugget: Ginger has been shown to help nausea symptoms so these muffins may be just the ticket to feeling better.
You can find many such great recipes in Holly Clegg’s book Eating Well Through Cancer: Easy Recipes & Tips to Guide you Through Treatment and Cancer Prevention 3rd Edition