the Matchless Gingerbread Muffins of Procrastination
Recipe type: quick muffins
Prep time: 
Cook time: 
Total time: 
Serves: 12
Loading a gingerbread muffin recipe with lovely toothsome add-ins make them worthy of a celebration and/or company! Make lots!
  • 2.5 cups whole wheat flour
  • ½ tsp salt
  • 1.5 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground nutmeg
  • 2 Tb ginger-sugar
  • ⅔ cup candied nuts** (NOT OPTIONAL!!!)
  • ¼ cup chopped candied ginger
  • ½ cup of any or all of the following: golden raisins, chopped dates, chocolate chips
  • 2 eggs
  • ½ cup coconut oil (or melted butter), melted
  • ⅔ cup molasses
  • 1 cup buttermilk
  • For ginger sugar: 1 Tb powdered ginger + ½ cup white sugar, stir together
  • For candied nuts: 1 cup chopped nuts, 1 tsp coconut oil, 2 Tb ginger sugar and 1 Tb cinnamon sugar
  1. Mix up 1 Tb ginger with ½ cup sugar to make ginger-sugar.
  2. To make candied nuts: Melt 1 tsp coconut oil in a heavy cast iron skillet, over medium-low eat. Add one cup of chopped nuts and stir until toasted and lovely-smelling, 5 to 10 minutes. Add 2 Tb ginger-sugar and stir for 1 or 2 minutes more, being VERY CAREFUL not to burn! Take off burner immediately and remove from pan to cool. See now, there's a full ⅓ cup for you to sample, with plenty left for the muffins! :)
  3. Now for the muffins: Mix the dry ingredients, including nuts, raisins, and chocolate chips.
  4. In blender combine eggs, oil, molasses, and buttermilk, blend on on low speed until mixed.
  5. Pour into dry ingredients, stir only until combined.
  6. Grease muffin tins heavily and fill them with the batter nearly to the top.
  7. Sprinkle heavily with ginger-sugar.
  8. Bake at 400 degrees about 15 minutes until done.
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