If you like molasses, these are the muffins for you. They’re definitely a little intense. You could un-intense them successfully, I think, by substituting half the molasses for honey, but I found that people really liked the depth of flavor i these and I was surprised by how quickly they were gobbled up.
The recipe called for 1 1/2 cups of flour, so I used whole wheat white and then substituted 1/3 of the cup and a tablespoon of the half for wheat germ. It’s my new trick. It doesn’t do a thing to reduce flavor or alter texture but it adds a lot of healthy benefits and I’ve been really happy with the results.
To that I added baking powder, baking soda, salt, almost two teaspoons of cinnamon, and 1/8 of a teaspoon of grated nutmeg. I whisked it all together.
I took out another bowl and put in the oil & molasses. The recipe called for a half cup, which seemed like a lot, and I ran out before I was able to fill my measuring cup. I topped it off with honey, and added a half teaspoon of vanilla. Then instead of using a cup of applesauce, I used low fat vanilla yogurt.
I love using yogurt, but it does make things look weird, lumpy, and gross when you first mix it in.
I poured the gross lumpy thing into the dry ingredients anyway.
And mixed.
Then I got the topping together, mixing cinnamon and sugar in a small bowl. (I like that that was the only sugar in the recipe.)
I scooped the batter into muffin cups and sprinkled the cinnamon sugar on top of each one. Once in the oven, I set the timer for 15 minutes, but ended up adding another 8, incrementally, until I felt confident that they were baked through. They didn’t puff up at all, and they looked awfully dark, but they smelled great, rich and molasses-y.
All in all, an interesting addition to the breakfast collection. They’re really healthy with a strong flavor, dense enough to be substantial without being heavy. I would like to try them with more honey, but I had no trouble getting people to eat them and come back for seconds.
CINNAMON MOLASSES MUFFINS RECIPE (original)
My version of Cinnamon Molasses Muffins (adapted from The Way To His Heart)
(serves 12)
ingredients:
1/3 cup + 1 tablespoon wheat germ
2/3 cup + 1/2 cup less one tablespoon whole wheat white flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/8 teaspoon grated nutmeg
1/4 cup canola oil
1/2 cup molasses, or a mix of molasses and honey
1 cup low fat vanilla yogurt
1/2 teaspoon vanilla
for the topping:
1/4 teaspoon cinnamon
1 tablespoon cane sugar
directions:
Heat oven to 400 degrees, you will reduce the temperature later. Grease or line a 12-cup muffin tin.
Whisk together the flour, wheat germ, baking soda, baking powder, salt, cinnamon and nutmeg. The best way to measure out the flour & wheat germ is to take a half cup measuring cup, put a tablespoon of wheat germ in it, and fill the rest of up with flour. (The thirds are more straightforward.)
In a second bowl, whisk together the oil, molasses and honey, yogurt, and vanilla.
Pour this into the dry ingredients and stir just until incorporated. In a small bowl, stir 1/4 teaspoon of cinnamon into a tablespoon of sugar.
Scoop into muffin cups and sprinkle the topping on each one.
Reduce the oven temperature to 375 when you put the tray in. Bake for 20-25 minutes, until a toothpick comes out clean. Cool for a few minutes in the pan, then remove to a wire rack.
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