Gingerbread Muffins

Occasionally, between work, school and running, I find time to do some other things, like baking! I had this recipe bookmarked for a while and decided that April 2 was the perfect evening to make them. The weather has been beautiful and spring-like. Yesterday morning we went for the traditional "Tely Teaser" run - hundreds turned out because it was such a great day! You can see some photos on the NL Running Web site, including a photo of myself AND Steve (YAY!) (Also photos of our friends Selina, Clark, Quinn, G1, G2, Colleen, and Lisa!!)

Now, on to the recipe!

Gingerbread Muffins

Ingredients:

• 1 egg
• 3 Tbsp plain, low fat vanilla yogurt
• 3 Tbsp canola oil
• 1/4 c. molasses
• 1/4 c. brown sugar
• 1/4 c. white sugar
• 1 & 1/2 c. flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/2 c. boiling water

In a stand mixer (or a medium bowl) beat yogurt, oil, molasses, and sugars. Add in egg and beat till incorporated. In another bowl, stir together the dry ingredients. Add the dry ingredients to the egg/sugar mixture. Then mix in the 1/2 cup of boiling water until it is completely mixed in.

Fill greased (or paper lined) muffin cups 2/3 full. If desired, you can sprinkle with a bit of white sugar before baking. Bake @ 350degrees for 20-25 min (min took 23 min) until done. Yield 1 doz muffins. I sprinkled a little icing sugar on the top!!!