Lemon Poppy Seed Muffins

What's not to love about a muffin?  They're quick and easy to make and their flavor variations are pretty much limitless.  I love to make a big batch of muffins, eat some warm and fresh, save a few for the kids' lunches then throw the rest in the freezer.  They make for a quick breakfast when we're short on time or even for a snack.  I typically use half whole wheat and half white flour and about half of the sugar of traditional muffin recipes, so no guilt here serving them to my family.

My oldest daughter fell in love with these muffins last year and I've made them numerous times since.  We all love them!  But if you're not a fan of lemon or don't have it on hand, try adding a touch of almond extract and a small handful of sliced almonds.  Just not sweet enough for you? Sprinkle some coarse sugar on top of each muffin before baking, or add a simple glaze on top of a little powdered sugar and milk mixed together.


Lemon Poppy Seed Muffins
2/3 cup sugar
zest and juice of 1 lemon
1/3 cup Greek yogurt
1/3-1/2 cup buttermilk
2 large eggs
1 stick butter, melted and slightly cooled
1 tsp. vanilla
1 cup all-purpose flour
1 cup whole wheat flour
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2 Tbsp. poppy seeds

Preheat oven to 400 degrees F. Line muffin tin with liners and set aside.

In  mixing bowl, combine sugar and lemon zest.  Rub together with your fingers until very fragrant.  Add lemon juice,yogurt, buttermilk, eggs, melted butter and vanilla and whisk until well combined.  Sift the remaining dry ingredients, except the poppy seeds. Stir dry ingredients into the wet ingredients until just combined.  Gently fold in the poppy seeds.

Using a large scoop, divide batter evenly into the muffin tin.  Bake 15-17 minutes or until slightly golden on top.

Cool muffins on a wire rack and store in an airtight container on the counter about 4 days.


SOURCE: Adapted from Two Peas and Their Pod

Egg Nog Muffins

I absolutely LOVE egg nog and usually try to get as much of it as I can while it's around during the holidays.  Thankfully I'm doing a health and fitness challenge right now, otherwise I'd probably have gone through more than my share.

So I had a lonely quart left in my fridge that needed to be used up before it expired.  I didn't want to "cheat" and just drink it so I made these lovely muffins for breakfast and they were totally devoured.  I think I may need to make them again.

Egg Nog Muffins
Makes 1 dozen

1 cup good quality egg nog
2 eggs
1/4 cup sour cream
1 /4 cup butter, melted and cooled slightly
1/2 cup sugar (or 1/3 cup if your egg nog is pretty sweet)
3/4 cup all-purpose flour
1 cup whole wheat flour
1 Tbsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg

Preheat oven to 400 degrees F.

In a mixing bowl, whisk together egg nog, eggs, sour cream, butter and sugar, until well combined.  Add the rest of the ingredients and stir to combine.

Line muffin tin with liners and divide batter evenly between muffin wells.

Bake muffins for 15-17 minutes or until lightly golden and toothpick inserted in center comes out clean.  Cool on wire rack.  Store in an airtight container on the counter for 3-4 days. 

Orange Ricotta Muffins

I'm always up for making something tasty for breakfast.  We haven't had cold cereal in so long when I actually do buy it my kids won't even eat it.  True story, when I was sick these past few months, I broke down and actually bought Lucky Charms because I had no energy for anything and I could really care less what everyone ate.  Well, it sat in my pantry unopened, uneaten.  My husband ended up eating it.

My husband is not really a breakfast eater, plus he leaves so early in the morning anyway, he probably doesn't care much that me misses out.  The rest of us like our warm muffins, pancakes, oatmeal, eggs, etc. and I enjoy making it. 

I had some leftover ricotta in the fridge and hated to let it go to waste so I thought these muffins would be perfect to make. Plus, I absolutely love orange and chocolate together.  The muffins were delicious and my kids inhaled them.  I think there was only one left the next day and my daughter took it to school in her lunchbox.

Chocolate Chip Orange Ricotta Muffins
2 cups whole wheat flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup unrefined sugar (such as sucanat)
1/4 cup coconut oil (or butter), melted
1 egg
1 cup ricotta cheese, full fat
1 tsp. vanilla
zest and juice of an orange
1/2 cup mini chocolate chips

Preheat oven to 400 degrees F.

In a mixing bowl combine sugar and orange zest.  Use a spatula to mix it together, smashing it up against the side of the bowl to work out the oil.  Add in egg, ricotta, vanilla, orange juice and stir.  Add coconut oil and whisk until well-incorporated.  Add dry ingredients and stir until just combined.  Fold in chocolate chips.

Line muffin tin with paper liners and divide batter evenly between the wells.  Bake for 12-15 minutes or until lightly golden.  Let cool a few minutes in the pan, then cool completely on a wire rack.

SOURCE: Slightly Adapted from Two Peas and Their Pod

Chocolate Zucchini Muffins

I came up with these muffins a few months ago when I was looking for something I could keep on hand for my kids' lunches that was easy, healthy and that they would actually eat.  I figure you add chocolate to anything and they'll eat it right?  Actually these muffins are pretty healthy, full of good fats that my growing kids need and whole grains. I actually really like adding the oats to my muffins and even pancakes because it helps make them light and fluffy.

When I make these I usually do a double batch then throw 2/3 of them in the freezer and just grab them when I'm making lunch in the morning.  I don't even have to defrost them, they're ready to eat by the time lunch rolls around. I've also made them mini, which are even more fun to eat (just make sure to half the bake time).

Chocolate Zucchini Muffins
1/4 cup coconut oil, melted
1/3 cup unrefined sugar (I used sucanat)
1 egg
1 tsp. vanilla
1/4 cup Greek yogurt (I always use full fat)
1/2 cup milk (I used almond milk)
1 cup whole wheat flour
1/2 oat flour (I just blend regular oats in my spice grinder or blender)
3 Tbsp. cocoa powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups shredded zucchini, drained or squeezed of excess water

Preheat oven to 425 degrees F. Line muffin tins with muffin liners and set aside.

In mixing bowl, combine oil, sugar, egg, vanilla, yogurt and milk.  Whisk until well incorporated.  (Sometimes if the milk and yogurt are too cold, it will make the coconut oil start solidifying.  In order to avoid this, I sometimes will add the oil last, after I've added the dry ingredients, OR use a more refined olive oil -as opposed to extra virgin-that has little taste.)  Add dry ingredients and stir to combine, then gently fold in the zucchini.

Spoon or scoop batter into prepared muffin pan, dividing the batter evenly.  Muffin wells should be about 3/4 full.  Bake  for 12-15 minutes.  Cool in the pan slightly then remove to a wire rack to cool completely.  Store in an airtight container.

Peanut Butter Banana-Oat Muffins

I've been gearing up for school to start for the past few weeks.  We're breakfast people, so not a whole lot of boxed cereal here, mostly home-cooked.  So, I decided to start doubling my recipes lately and throwing the rest in the freezer to stock up for those rushed early mornings.

Peanut butter and banana are one of my most favorite combinations when it comes to breakfast foods.  I thought about throwing chocolate chips in there, but I decided I shouldn't have chocolate with EVERY meal!!  Plus, we're trying to reduce the amount of sugar, especially refined, in our diets.  What's lovely about these muffins is the banana adds a natural sweetness so you can keep the amount of added sugar lower; remember the blacker the better when it comes to bananas for baking.

Another thing I love about these muffins is they are light and and have a very tender crumb.  No heavy whole wheat bricks here!!

Peanut Butter Banana-Oat Muffins
2 Tbsp. coconut oil
1 cup mashed banana, about 2 large
1/4 cup unrefined sugar (like sucanat)
1 egg
1 tsp. vanilla
1/4 cup natural peanut butter
1/4 cup Greek yogurt (preferably not low-fat)
1/2 milk (I use almond)
1 cup whole wheat flour
1/2 cup oat flour (put oats in blender or spice grinder to grind them up)
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg

Preheat oven to 400 degrees F.

In a mixing bowl, mash banana.  Add coconut oil and sugar and whisk until coconut oil is well incorporated.  Add egg, vanilla, peanut butter, yogurt and milk and whisk.  Add they dry ingredients and stir just to combine.  Do not over mix.

Line muffin tin with liners and divide batter evenly into wells.

Bake at 400 degrees F for about 12-14 minutes.  Cool on wire rack.  Store in an airtight container.

Roasted Strawberry Muffins

I'm so happy to have another muffin recipe in my collection.  I like to have a lot of healthy options for breakfast since I dont' really buy boxed cereal anymore and these are great.  My girls loved these muffins, but I was really surprised when they ate them without picking out the strawberries.  Usually  they don't like pieces of fruit in baked goods, but whatever...they ate them, loved them and didn't complain! I'd say that's a win!

Roasted Strawberry Muffins
Makes 1 dozen

1 lb. strawberries
2 eggs
1/2 cup greek yogurt
1/4 - 1/2 cup milk
2 tsp. vanilla
1/2 cup sugar
1/4 cup coconut oil, melted
1 1/2 cups whole wheat flour
1/2 cup all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
coarse sugar, for sprinkling

Preheat oven to 400 degrees F. Rinse, hull and cut strawberries into small pieces.  Lay on a cookie sheet and sprinkle with a few pinches of sugar.  Toss to coat.  Roast in oven for about 15 minutes, then set aside to cool.  Increase oven temperature to 425 degrees F.

In a mixing bowl, whisk together by hand eggs, yogurt, 1/4 cup of milk, vanilla, sugar and melted coconut oil. Add flours, baking powder and salt. If the batter seems thick, add a little more milk, but do not over stir.  Scrape strawberries off the cookie sheet into the bowl and gently fold them in.

Put paper liners in muffin tin and divide batter evenly between them.  Sprinkle tops with a pinch of coarse sugar.  Bake at 425 degrees F for 13-15 minutes. Allow muffins to cool about 5 minutes in the pan before removing them to a wire rack to cool completely  Store in an airtight container.


SOURCE: Adapted from Annie's Eats

Lemon Blueberry Cornmeal Muffins

Oh, we've been on a muffin kick lately!  My girls are loving it and keep asking me to make more.  For years I've stuck to about two or three muffins that I always go to because other recipes just didn't turn out like I had hoped.  I think I've finally got it down now.  Yay!

Making blueberry muffins with cornmeal came to mind a few weeks ago after I had suggested to a friend to make blueberry cornmeal pancakes.  It seemed to be a winning combination because both the pancakes and muffins were devoured!

These are delicious warm right out of the oven.  They are light yet still have that slight crunch from the cornmeal.  I have also used half whole wheat and half white flour to up the nutrition a bit.

Blueberries, cornmeal, lemon...you will love them as much as we did!


Lemon Blueberry Cornmeal Muffins
1/2 cup butter, melted and cooled
2 eggs
1 cup buttermilk
zest and juice of 1 lemon
1/2 cup sugar
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup cornmeal (I used yellow)
1 Tbsp. baking powder
1/2 tsp. salt
1 1/2 cups blueberries (either fresh or frozen, unthawed will work)

Preheat oven to 425 degrees F.

In a mixing bowl, whisk together butter, eggs, buttermilk, zest and juice of a lemon and sugar.  Stir in flours and cornmeal, baking powder and salt until just combined.  Gently fold in blueberries.

Fill muffin tins with liners.  Using a large scoop, divide batter between about 12-15 muffin wells.

Bake 15-18 minutes or until slightly golden on top.

Sweet Potato Peanut Butter Muffins

So, I had these sweet potatoes sitting in my pantry a while back and I accidently knocked one of them to the ground and it split!  Instead of just tossing it or throwing it into the fridge forgetting about it until it was moldy and THEN tossing it, I decided to cook it up right away and make something. 

I can't really remember what I had planned for them.  Soup maybe or my other favorite muffin?  I don't know, but I came across this recipe from Minimalist Baker (who has amazing pancake recipes by the way) and just could NOT resist making these muffins.  Plus, I had a fresh batch of peanut  butter in the cupboard just screaming to be used.

These muffins totally rocked my world!! Who would have ever thought to combine sweet potatoes and peanut butter? My kids weren't huge fans but since the recipe only makes a dozen, eat a few fresh and throw the rest in the freezer and grab one one your way out the door in the morning.


Sweet Potato Peanut Butter Muffins
2 Tbsp. coconut oil
1/3 cup sucanat (or sugar)
1 cup sweet potato puree
1 egg
1/2 cup greek yogurt
1/2 cup milk (I used coconut milk beverage)
1 tsp. vanilla extract
1 cup whole wheat flour
1/2 cup oat flour (grind whole oats in blender)
1/2 tsp. baking soda
3/4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. cloves
1/2 tsp. nutmeg
1/4 cup natural or homemade peanut butter

*If you want to make the recipe vegan, just replace the egg with a flax egg (1Tbsp. ground flax + 2.5 Tbsp. water), omit the yogurt and increase non-dairy milk to 1 cup.

Preheat oven to 425 degrees F.

In a mixing bowl, whisk together coconut oil until light and fluffy; about a minute.  Add sugar and whisk again.  Add the sweet potato, egg, yogurt, milk and vanilla.  Whisk until completely incorporated. 

In a separate bowl, combine the dry ingredients.  Add the dry ingredients to the wet and gently stir until just combined. 

Line a muffin pan with paper liners.  Using a large scoop divide batter evenly between each muffin well.  Drop a teaspoon of peanut butter into the center of each  muffin and swirl with a toothpick.

Bake 15-18 minutes, until tops are golden.  Let muffins cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.


SOURCE: Slightly adapted from Minimalist Baker

Zucchini Bites

I know I'm totally hanging onto summer with this post, but I know there are some of you out there that still have zucchini coming out your ears and need something to do with it besides make bread....for the tenth time!

I love that each of these is one perfect little mouthful. You can pop them almost as mindlessly as chips or tater tots, but feel no regret because they are totally healthy!

These haven't quite yet made it to the dinner table because they are just do darned good to snack on, but they would make a great addition to any dinner menu!

Zucchini Bites
Yields 24

2 cups finely shredded zucchini, water squeezed out
2 eggs
1/2 cup whole grain or panko bread crumbs
1/2 cup parmesan cheese, finely shredded
1/2 red bell pepper, finely diced
1/4 cup onion, finely diced
4-6 fresh basil leaves, chopped
salt and pepper

Preheat oven to 400 degrees F. Spray a mini muffin pan with cooking spray.

Squeeze as much water out of the zucchini as you can, otherwise it will become soggy.  Place everything in a mixing bowl and either stir with a spoon, or you can use your hand and give it a few good squeezes through your fingers to get it all nice and mixed up.

Using a tablespoon, or I like a small cookie scoop best, scoop mixture into prepared pan and bake for about 15-18 minutes or until slightly golden. Remove to a cooling rack and cool completely.  Enjoy!


SOURCE: Adapted from The Curious Country Cook

Blueberry Lime Muffins with Coconut Streusel

Breakfast is anything but boring at our house; well, most of the time anyway. I don't like to get in a rut, eating the same thing over and over and I try not to feed my kids too much cold cereal either. The morning is when I have the most energy and desire to do things so it's a great time for me to throw together a batch of pancakes, muffins, or whatever.

My mom and brother have been using the original recipe for for these muffins for years and always rave about how it's just the best muffin recipe they've used. The muffins are quite delectable, I've partaken of them many times. In making theses muffins, I only made slight changes, using lime instead of lemon in the batter and throwing in some coconut with the streusel. I don't think it compromised the recipe at all, they are still wonderful! This recipe makes about a dozen muffins, so you can make them one day and enjoy them for several!

Blueberry Lime Muffins with Coconut Streusel
For the batter:
1 3/4 cups flour
2 3/4 tsp. baking powder
3/4 tsp. salt
1/2 cup sugar
Juice and zest of 1 lime
1 large egg, lightly beaten
3/4 cup milk
1/3 cup vegetable oil
1 cup fresh or frozen blueberries
1 Tbsp. flour
1 Tbsp. sugar

For the streusel:
1/4 cup sugar
2 1/2 Tbsp. flour
1 1/2 Tbsp. butter
3-4 Tbsp. flaked, sweetened coconut

Combine flour, baking powder, salt, sugar, lime zest and juice in a large bowl; stir to combine. In a separate bowl, combine egg, milk and oil. Stir well. Add the wet ingredients to the dry, stirring just until moistened.

Combine blueberries, 1 tablespoon flour and sugar, tossing gently to coat. If using frozen blueberries, do not thaw, just put them in frozen. Fold blueberry mixture into batter. Spoon into greased muffin pans, filling about two-thirds full.

Combine streusel ingredients, except butter. Cut in butter with either a pastry blender or 2 knifes, until mixture is crumble. Sprinkle over batter.

Bake at 400 degrees F for 15-18 minutes, or until golden. Remove from pans immediately and let cool.

Yield: 1 dozen muffins

SOURCE: Adapted from Southern Living

Whole Wheat Pumpkin Apple Butter Muffins

Yummy, healthy, pumpkin; what more could a girl ask for? The first time I made these muffins my girls devoured them within days. I've been itching to make these again for a while but I turned a few too many zucchini into muffins at the end of the summer and I had to deplete my supply in the freezer before I could make more.

I'm not sure how many of these will get into the freezer, but I'm sure glad I got to make them again. I got this recipe from my friend Jamie. The original recipe was a whole wheat pumpkin muffin but I changed it a bit to add the apple butter. I used my own apple butter, it's pretty simple to make. If you don't have apple butter, you could use applesauce or all pumpkin and no applesauce.

These muffins are great warm out of the oven or probably any other way you could imagine. Spread it with some more apple butter or even this pumpkin butter that I'm dying to try but haven't yet.

Whole Wheat Pumpkin Apple Butter Muffins
1 1/2 cups sugar
1/4 cup oil
1/4 cup yogurt (I used homemade that I strained to make Greek-style yogurt, but any vanilla or plain yogurt will work fine.)
1 1/2 cups water
1 cup pumpkin
1 cup apple butter
3 eggs
3 cups whole wheat flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. nutmeg
1/2 tsp. cloves
1 tsp. cinnamon

Mix the wet ingredients together in a mixing bowl. In a separate bowl, combine the dry ingredients. Add the dry ingredients to the wet and mix only until just combined. Let batter sit for 1 hour.

Preheat oven to 400° F. Line 2 muffin pans with liners or spray with cooking spray. Divide batter evenly among the muffin cavities. Bake for about 15-17 minutes or until toothpick inserted in center comes out clean.

This recipe linked to Recipe Swap Thursday @ Prarie Story and Make Ahead Meals For Busy Moms.

Cherry Coconut Muffins

The other day I stumbled across a couple of blogs and, for some reason, all of these muffin recipes just kept calling out my name. I saw so many I wanted to try that I had to bookmark them for later.

I thought of my friend Carolyn when I decided on these muffins because we share an affinity towards all things coconut. Also, learning lately about how healthy and healing coconut is made me want to make them even more.

I think these muffins turned out great! They stayed moist and were very flavorful. I made them a little smaller so they would be easy to grab as a snack or have a couple for breakfast.

2 cups whole wheat flour
2 tsp. baking powder
1/4 teaspoon Salt
1 heaping cup cherries, pitted, coarsely chopped
1/3 cup coconut oil, softened (or butter)
1/2 cup sugar
2 eggs
1 teaspoon almond extract
2/3 cup milk; half coconut milk, half cow's milk (or whatever combination you want)
1/2 cup sour cream (yogurt works well here too)
1/2 cup shredded coconut, plus more for topping

Preheat oven to 400 degrees. Grease or paper line about 1 1/2 muffin tins.

In a small bowl combine flour, baking powder and salt. In a large bowl beat coconut oil and sugar until light and fluffy (2-3 mins). Add eggs and almond extract and mix to incorporate. Alternately mix in by hand the flour mixture and the milk. Fold in sour cream, cherries and shredded coconut.

Spoon batter into muffin caps 1/2 to 2/3 full. Sprinkle coconut over tops. Bake 18-22 minutes or until a toothpick comes out clean. Let cool in pan for 5 minutes and remove to wire racks.

Linked to...
This Week's Cravings @ Mom's Crazy Cooking

Egg Nog Cranberry Muffins

Yes, until recently, I still had egg nog left over from the holidays, which is pretty amazing considering how much we LOVE egg nog in our family I'm surprised it lasted as long as it did. But, I'm getting it out of my system until next holiday season; this is the last of the holiday-type baking. With that said, these muffins were really yummy. I wasn't sure how I'd like the tart cranberries with the sweetness of the muffin but they paired perfectly. The cranberries weren't too tart and I loved using fresh ones. The only thing I would change about this recipe would be to bake them in muffin liners. As you can see, I didn't and the outsides were a little browner than I would have liked.

2 cups all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
1 cup granulated sugar
2 large eggs
1 1/4 cup eggnog
5 Tbsp. unsalted butter, melted
1 tsp. rum extract
1½ cups coarsely chopped cranberries
cinnamon and sugar for sprinkling

Preheat the oven to 375 F. Line 14-16 muffin cups with paper liners. In a medium mixing bowl, combine the flour, baking powder and salt; stir to combine. In a large mixing bowl, combine sugar, eggs, eggnog, melted butter and rum extract. Stir until well combined. Mix in the dry ingredients just until incorporated. Fold the cranberries into the batter. Divide the batter evenly between the prepared muffin liners, filling them about two thirds of the way full. Sprinkle with sugar and cinnamon.

Bake for about 18-22 minutes, or a until a toothpick inserted in the center comes out clean. Let cool in the pan for 5-10 minutes, then transfer to a wire rack and let cool completely.

Calories per muffin (1/16):167

SOURCE:Adapted from Annie's Eats

Oatmeal Blueberry Applesauce Muffins

1 1/4 cups whole wheat flour
1 1/4 cups oats
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 cup unsweetened applesauce
1/2 cup low-fat buttermilk
1/2 cup firmly packed brown sugar
2 tbsp canola oil
1 large egg, lightly beaten
1 cup blueberries (fresh or frozen)

Preheat oven to 375 degrees.

Line a 12 cup muffin tin with paper cases or spray with nonstick cooking spray.

In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl combine applesauce, buttermilk, sugar, oil and egg. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. Fold in blueberries. Fill muffin cups 2/3 full.

Bake for 16-18 minutes.

Makes 12-15 muffins

NOTES:You can feel good about sinking your teeth into these for breakfast. They're healthful, not too sweet and have great flavor. I used a #20/large scoop to fill each cup, which yielded 17 muffins. I found they were a little small though, so I'll probably either use a #12 scoop next time or fill them closer to 3/4 full to yield about 12-13 muffins.

Total calories=1838, per muffin(1/17)=102

SOURCE:Adapted from Joy the Baker

Ginger Sweet Potato Muffins

*Updated 12/5/13 I've made a few modifications to these muffins to make them lighter and fluffier and with half the sugar! They are better than ever!
 
When I think of fall, I think of these muffins. I absolutely love them! I got this recipe a few years ago from a friend of my mom's and have made them so many times since. They are a perfect little breakfast treat on a fall morning, or a quick and easy afternoon snack. I have experimented with using less sugar and they still turn out ok. You can get crystallized ginger at your local good earth store or fresh market.


Ginger Sweet Potato Muffins
makes about 9 muffins

1/2 cup sucanat (or other sugar)
1 cup mashed sweet potatoes
2 Tbsp. coconut oil (or light olive oil)
1 egg
1/2 cup milk (I used almond milk)
1 cups whole wheat flour
1/2 Tbsp. Pumpkin Pie spice
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 cup crystallized ginger, finely chopped

Preheat oven to 400 degrees F.  Place liners in muffin pan or spray with cooking spray. Combine sugar, sweet potatoes, oil, egg and milk.  Whisk until smooth. Add dry ingredients and mix until incorporated. Fold in ginger. Divide batter evenly among 9 muffin cups. Bake 12-15 minutes or until toothpick inserted into centers comes out clean. Cool slightly and remove from pans.

Linked to...
Colleen's Recipe Swap @ And Baby Makes Five
Potluck Sunday @ Mommy's Kitchen.
This Week's Cravings @ Mom's Crazy Cooking