With a name like Ginger Molasses Muffins you’ve got to expect a powerful amount of sass in the flavor profile arena, and these muffins don’t disappoint. The only thing I found misleading is that they look incredibly chocolatey, which they are not. Still, they are so flavorful I doubt you’ll miss the chocolate.

Ginger Molasses Muffins

INGREDIENTS:

• 3/4 cup melted Butter
• 1/2 cup White Sugar
• 2 Eggs slightly beaten

• 1/8 teaspoon  Cinnamon
• 1 teaspoon Ginger
• 1/8 teaspoon Ground Cloves

• 1/2 cup Sour Cream

• 1 teaspoon Baking Soda
• 1/2 cup Blackstrap Molasses

• 1/2 cup Pecan pieces

• 1/2 cup Dates

• 2 cups Whole Wheat Flour
• 1 medium Zucchinni, grated

DIRECTIONS:

1. Preheat the oven to 400 degrees. Prep 18 muffin cups with a light coating of cooking spray.

2. In a large bowl add the ingredients one at time in order. Mix after each addition.

3. Divide the batter evenly among the muffin cups.

4. Bake for 20-25 minutes. Test with the toothpick test — if a toothpick inserted into the center of a muffin comes out clean they are done.

5. Remove from oven and let cool 5 minutes.

6. Remove from muffin cups and cool an additional 5 minutes  before enjoying.

Taster Maggie S. called them the “perfect rainy day muffin” and said “these muffins are so good I ate a second one without seeking permission!”

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