Friday, May 11, 2012

More sweet and spicy mornings: Day III of A Week of Ginger

Today's recipes for A Week of Ginger show you how to incorporate ginger into baked goods that you want to add an edge too. 

The first is a muffin recipe that is perfect as a dinner side or for breakfast. I used the Better Homes and Gardens "Make-it-Mine Muffins" recipe, but switched it up a bit by adding ginger and lemon zest. With whole wheat flour and applesauce, these ginger muffins are pretty much "guilt free" too.

The second recipe is a sweet and spicy granola combo that is perfect as a stand alone snack or as a topper for yogurt. Enjoy!

Lemon Ginger Muffins 

1 1/2 cups whole wheat flour
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs, lightly beaten
3/4 cup applesauce
3/4 cup almond milk (or regular or buttermilk)
2 Tablespoons butter, melted
1 1/2 Tbsp grated ginger
Zest from 1/2 of lemon

  1. Preheat oven to 400 degrees. Grease twelve muffin cups. In a medium bowl stir together flour, sugar, baking powder, baking soda, and salt. Make a well in the center of the flour mixture; set aside.
  2. In a bowl combine eggs, applesauce, milk, butter, ginger, and lemon zest. Add egg mixture all at once to the flour mixture. Stir just until moistened. (Batter should be lumpy).
  3. Spoon batter into prepared muffin cups, filling each to two-thirds full.
  4. Bake for 15 to 18 minutes or until golden. Cool in muffins cups on wire rack for 5 minutes then remove and serve.

Ginger Granola

3 cups rolled oats
1/2 cup chopped almonds
1/2 cup sunflower seeds
3/4 cup unsweetened applesauce
1/4 cup honey
2 tsp. cinnamon
1 tsp. ground ginger
1/2 cup raisins


  1. Preheat oven to 325 degrees. Spray a large cookie sheet with cooking spray.
  2. Mix oats, almonds, and sunflower seeds in a large mixing bowl.
  3. In a separate bowl, combine the remaining ingredients (except the raisins) with a whisk.
  4. Pour the wet ingredients into the oat mixture and mix well, until the oats are thoroughly coated.
  5. Spread evenly over cookie sheet, and bake for about 30 - 40 minutes, stirring every 10 minutes, until the granola is golden brown.
  6. Remove from oven, pour in container, and stir in raisins. 

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