1. Preheat oven to 350. Coat 3 mini muffin tins with cooking spray.
2. Combine flour, flaxseed, brown sugar, ginger, baking powder, cinnamon, salt and baking soda in a large mixing bowl.
3. In a medium bowl, whisk the egg, water, yogurt, molasses and oil until blended.
4. Add the wet ingredients to the dry and stir to combine. Fold in chocolate chips and crystalized ginger.
5. Fill muffin cups and bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
Dark Chocolate Gingerbread Mini Muffins
Makes 3 dozen
All you need:
2 cups all-purpose flour
1/4 cup ground flaxseed
1/2 cup brown sugar
1 tablespoon ground ginger
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1 egg
1 cup water
1 (5.3 oz.) container fat free plain Greek yogurt
1/3 cup molasses
1/4 cup canola oil
1/4 cup chopped crystalized ginger
1 cup dark chocolate chips
All you do:
1. Preheat oven to 350. Coat 3 mini muffin tins with cooking spray.
2. Combine flour, flaxseed, brown sugar, ginger, baking powder, cinnamon, salt and baking soda in a large mixing bowl.
3. In a medium bowl, whisk the egg, water, yogurt, molasses and oil until blended.
4. Add the wet ingredients to the dry and stir to combine. Fold in chocolate chips and crystalized ginger.
5. Fill muffin cups and bake for 20 minutes, or until a toothpick inserted in the center comes out clean.