These Cherry Gingerbread Muffins are easy, delicious and super wholesome. I often make a batch at the weekend and give them to the kids when they look for sweet treats during the week. These muffins are quite healthy because they contain whole-wheat flour and they’re very easy to make. You can whip up and cook a batch in under an hour.
Despite the long list of ingredients, these muffins are quite easy to make. I start by combining the dry ingredients and wet ingredients in separate bowls. I mix these together to create the muffin batter. Just before cooking, I stir through the cherries, molasses, cinnamon, ginger, and allspice. Then bake for 22 minutes and wait for them to cool!
To make Cherry Gingerbread Muffins, you will need the following ingredients:So, how to make Cherry Gingerbread Muffins?
Preheat the oven to 375 °F. Lightly grease a 12 cup muffin tray with low cal cooking spray.
Mix the flour, wheat bran, baking powder, baking soda and salt together in a large bowl.
In a small pan, over medium heat, melt and cook the butter until it browns. Swirl the pan occasionally to prevent burning.
In a separate bowl, mix together the butter, yogurt, sugar, vanilla, banana, and egg.
Add the yogurt mixture to the bowl with the flour mixture and stir until the two mixtures are just combined.
Stir the cherries, molasses, cinnamon, ginger, and allspice into the muffin batter.
Using a large spoon, divide the muffin mixture between the 12 cups of the muffin tray.
Bake for 22 minutes, or until a toothpick inserted comes out clean.
Allow the muffins to cool in the tray for about 5 minutes before transferring them to a wire rack to allow them to cool completely.
Serve these muffins as a healthy after school snack snack with a glass of milk.
These Cherry Gingerbread Muffins are the best after school snack. They’re really easy to make and they’re taste delicious! Try them and make sure you tag #cookmerecipes in your baking posts!
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