Holiday Gingerbread Muffins, adapted from recipezaar #35184
1-1/2 cups whole wheat flour
1-1/2 cups all-purpose flour
3/4 cup sugar
1 Tbsp. lemon zest
2-1/2 tsp. baking soda
1/2 tsp. sea salt
1 tsp. cinnamon
1/4 tsp. cloves
1 Tbsp. ginger (or less if you don't like heavy spice)
1/4 tsp. nutmeg
1/4 tsp. allspice
2 large eggs
1/4 cup oil
1/2 cup applesauce
3/4 cup molasses
6 oz. lemon non-fat yogurt + water to make 1 cup
DIRECTIONS: Have all ingredients at room temperature before starting. Preheat oven to 450 degrees F. Grease and flour 18 muffin cups/tins or spray with flour added non-stick cooking spray.
In large mixing bowl, whisk together the dry ingredients and the lemon zest. In medium bowl, whisk the eggs, applesauce, oil, molasses, yogurt and water.
Make a wel in the dry ingredients and add the liquids all at once, whisking as little as possible till just barely combined. Batter should be lumpy. Fill the muffin cups with 1/4 cup batter. It should come almost to the top, but not over.
Place muffin tins in oven and immediately reduce the heat to 350. Bake 15-17 minutes for dark or coated pans, 17-19 minutes for shiny pans. Do not shift the pans halfway through, or batter might fall. Test for doneness with toothpick. When it returns with just a few crumbs or none, the muffins are done. Remove to counter to cool in pans for 5 minutes, then remove from pans to rack to finish cooling. Serve muffins plain, with whipped cream or lemon cream.
Lemon cream: Beat together: 1/2 cup heavy whipping cream + 3 Tbsp. 10X sugar till stiff.Whisk together: 4 oz. softened mascarpone cheese (or Neufchatel cheese) + 4 oz. homemade or purchased lemon curd.
Gently fold both mixtures together till well combined and smooth. Serve dollops alongside muffins, or scoop the tops of the muffins out, fill with lemon cream and put tops back on.