SNAPPY GINGER MUFFINS

Snappy Ginger Muffins image

Meet the Cook: To tell the truth, I cook out of necessity but enjoy myself when I bake! I make these for school lunches and my husband to take with him to work. They are nice to serve for breakfast besides. Our children are 9 and 5. While we don't farm, our home's out in the country and we do have a pony here. -Marlene Falsetti, Lowbanks, Ontario

Provided by Taste of Home

Time 30m

Yield about 20 standard-size muffins.

Number Of Ingredients 11

Ingredients

1/2 cup canola oil
1/4 cup sugar
1/4 cup packed brown sugar
1 cup molasses
1 egg
3 cups all-purpose flour
1-1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1 cup water

Steps:

In a bowl, beat the oil and sugars. Beat in molasses and egg. Combine the flour, baking soda, cinnamon, ginger and salt; stir into molasses mixture alternately with water. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until muffins test done. Cool in pan for 10 minutes before removing to a wire rack.

Nutrition Facts : Calories 184 calories, Fat 6g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 164mg sodium, Carbohydrate 31g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.