Gingerbread Muffins(Low Cholesterol)
Warm, spiced gingerbread muffins with a hint of molasses and aromatic spices, perfect for a cozy breakfast or snack that appeals to those seeking a low cholesterol treat.
Ingredients
- 1 cup unbleached white flour ⓘ
- 3/4 cup whole wheat flour ⓘ
- 1/4 cup granulated sugar ⓘ
- 1/4 cup brown sugar ⓘ
- 1 teaspoon baking soda ⓘ
- 1/4 teaspoon salt ⓘ
- 1 teaspoon ginger ⓘ
- 1 teaspoon cinnamon ⓘ
- 1/4 teaspoon cloves ⓘ
- 1/4 teaspoon allspice ⓘ
- 1/4 teaspoon grated nutmeg ⓘ
- 3/4 cup buttermilk ⓘ
- 1/3 cup olive or sunflower oil
- 1 egg ⓘ
- 1 egg white ⓘ
Instructions
- Preheat oven to 400°F (200°C).
- Grease a 12-cup muffin tin with margarine.
- Combine unbleached white flour, whole wheat flour, granulated sugar, brown sugar, baking soda, salt, ginger, cinnamon, cloves, allspice, and grated nutmeg in a large bowl.
- Set the dry ingredients aside.
- In a large mixing bowl, combine buttermilk, olive or sunflower oil, egg, egg white, and light unsulphured molasses.
- Add the flour mixture to the buttermilk mixture.
- Mix gently until just combined; do not overmix.
- Pour the batter into the prepared muffin cups.
- Bake for 15 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For added moisture, consider substituting some of the buttermilk with unsweetened applesauce. If you prefer a vegan option, you can replace the egg and egg white with a flaxseed meal mixture (1 tablespoon flaxseed meal with 2.5 tablespoons water). Ensure to mix the dry ingredients thoroughly before combining with wet to avoid clumps. These muffins can also be made gluten-free by using a 1:1 gluten-free flour blend.
Serving Suggestions
These Gingerbread Muffins are perfect for breakfast or as a snack. Serve them warm with a pat of light margarine or cream cheese for extra flavor. They pair beautifully with a cup of spiced tea or coffee. For a festive touch, try serving them alongside a fruit compote or yogurt. You can also enjoy them as part of a brunch spread with dishes like French Toast For A Crowd.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them by placing them in a freezer-safe bag, where they can last for up to 3 months. To reheat, simply microwave for 15-20 seconds or warm in the oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Gingerbread Muffins(Low Cholesterol) contains roughly 134 calories, with 4g protein, 24g carbohydrates, and 3g fat. Note that it is relatively high in sodium, at 845mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these muffins ahead of time?
Yes, you can prepare the batter the night before and store it in the refrigerator. Just ensure to fill the muffin cups and bake them the next morning for fresh muffins. Alternatively, baked muffins can be made a day in advance and stored at room temperature or frozen for later enjoyment.
What can I use instead of buttermilk?
If you don't have buttermilk on hand, you can create a substitute by mixing 3/4 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes until it thickens slightly. This will mimic the tanginess and acidity of buttermilk, ensuring your muffins remain moist and fluffy.
How do I know when the muffins are done baking?
To check if the muffins are done, insert a toothpick into the center of one muffin. If it comes out clean or with a few moist crumbs, they are ready. If the toothpick has wet batter on it, continue baking for a few more minutes. It's important not to overbake, as this can lead to dry muffins.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).