Sometimes I walk around all day craving it. Other times I wake up in the night and want it. What is “it?”
Well gingerbread of course. What did you think I was talking about?
Chocolate cravings are easy to quell. A few dark chocolate chips and I’m good to go.
But gingerbread, now that’s another story. I have to have a reason to make gingerbread. I have perfected a gingerbread cupcake and a gingerbread muffin (which is ooooh so close to the cupcake, but without the yummy frosting so I can eat it for breakfast.) And yes I have several ginger cookies, and gingerbread people cookies that I love to bake with grandkids. But I’m avoiding sugar so I need to find another way to satisfy this yearning. (And please don’t suggest ginger tea; it’s fine, but not gingerbread.)
Somewhere in the night it hit me – create a Gingerbread Muggin recipe – a muffin in a cup. And I did and now I can share it with all of you to quell your cravings.
2 TBS plain lowfat yogurt (or vanilla flavored)
1 ½ TBS molasses (don’t you love molasses?)
½ tsp ginger
¼ tsp cinnamon
¼ tsp nutmeg
1 TBS chopped crystallized (or candied) ginger, optional, but fabulous.
3 TBS muffin in a mug mix* See below.
Use a large coffee mug that will hold 12 – 16 oz (1 ½ – 2 cups of liquid)
Put ingredients into the mug in order listed. Whisk as you go.
Microwave for 1 ½ – 2 minutes until done.
Ingredients for the Muggin mix
1 cup whole wheat pastry flour (or white flour – your choice)
1 cup oats (I used quick oats.)
½ cup ground flax meal
½ cup wheat germ
3 TBS baking powder
For more recipes, check out the “Single Servings” category on the left of the recipes.
Breathe deeply. Ginger has many health advantages. Now you can have gingerbread for breakfast in a little guilt free muffin.
Other recipes you may enjoy from Nana Clare’s Kitchen:
Banana Nut Muggin – three ways