It is still winter (or perhaps just recently officially winter, but c’mon people, you’ve been feeling it for a while), therefore it is still the season of ginger and molasses. Muffins are more of an all-the-time thing here, but when it’s cold I put different things in them. As usual, these were mostly eaten before we got a photo of one. I guess that’s its  own kind of recommendation.

Gingerbread Muffins

1 cup whole wheat flour
1 cup all purpose flour
1/4 cup ground flax seed
1/4 cup brown sugar (white sugar is ok)
4 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
2 tsp ground ginger
1 tsp cinnamon
1/2 tsp allspice
1/4 tsp cloves
1 1/4 cups cold water
2 TBS oil
1/4 cup molasses

Preheat the oven to 350°F and prepare 12 muffin cups (papers, grease and flour, ect). Mix the dry ingredients (all but the last three) together in a large mixing bowl. In a large measuring cup stir together the water, oil, and molasses. Pour the contents of the measuring cup into the dry ingredients in the bowl. Stir everything together until just moist. If you struggle with over-mixing, allow yourself 20 stirs. Spoon or pour the batter into the muffin pan. Bake for 20 minutes.