Muffin Riffing

I have been making a lot of muffins lately.

I found some pretty general recipes and have been changing them up with different ingredients.  Last week, for example, I used the recipe for blueberry lemon muffins and instead made raspberry orange muffins, because those were the ingredients I had on hand.

I've been loving ginger, and I wanted a ginger muffin that was not a gingerbread muffin.  A few alterations to my recipe gave me these ginger gems.

I managed to sub applesauce for oil and add a bit less sugar, so perhaps I can call these healthy, even though essentially it's still a miniature cake.

Ginger Muffins

2 c. white whole wheat flour or regular flour

1 1/2 t. baking soda

1/2 t. salt

2 T. crystallized ginger, finely chopped

1 1/2 t. ginger powder

2/3 c. sugar

1 c. soy or other milk

1/3 c. plain applesauce

1 t. orange extract

1 T. white vinegar

Preheat the oven to 400 degrees.  

In a large bowl, mix the flour, baking soda, salt, and both kinds of ginger.  In another medium bowl, mix the sugar, milk, applesauce, extract, and vinegar.

Add the liquid ingredients to the dry ingredients, and just barely mix. You can add a little water to get the right consistency.

Scoop into a greased muffin tin.

Bake about 17-20 minutes.