Apple Gingerbread Muffins
This is a wonderful snack based on a very old recipe for hot-water ginger bread. The chopped apples give these cakes extra moistness and a wonderful flavor. The cakes freeze well also.
Yield: 36 mini-muffins
- 1/4 cup canola oil
- 1/2 cup applesauce
- 1 egg
- 3/4 cup molasses
- 1 cup hot water
- 2-1/2 cups whole meal flour (available in health food stores or use whole wheat)
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1-1/2 teaspoons baking soda
- 3 medium apples, cored, unpeeled, chopped in the food processor
Preheat the oven to 375 degrees. Grease or spray 36 mini-muffin tins.
In a small bowl, beat together the canola oil, applesauce, egg, and molasses. Set aside. In a large bowl, stir together the whole meal flour, cinnamon, ginger, and baking soda. Fold in the chopped apples. Mix in the molasses mixture, then stir in the one cup of hot water.
Bake in 375 degree oven until a toothpick comes out clean, about 15-20 minutes. Let cool on a rack for a few minutes, then remove from the muffin tin.