Hi The Way to His Heart fans!  My name is Alida, and I blog over at Alida’s Kitchen.  Maeghan and I met on an online cooking board, and I am of course a huge fan of her blog.  We not only share a love for family-friendly cooking and baking, but we also have kids roughly the same ages.  Actually my little girl is now almost 1 year old – yikes!   How did that happen so fast!

When Maeghan asked me to guest post for her, I was excited to share a recipe that combines two of the best flavors of the holiday season into a delicious breakfast treat ~ Cranberry Gingerbread Muffins.  Truth be told, my family devoured them so quickly, I had to make this recipe four times in order to get a chance to snap pictures!

Fortunately, making these muffins so many times allowed me the opportunity to test and tweak the recipe to get it just right.  I tested the recipe using fresh ginger and ground ginger.  Either one works fine, but the fresh ginger definitely has a brighter, more pronounced ginger flavor.  The fresh cranberries add a nice tartness that complements the sweet and spicy gingerbread.   Buttermilk always gives such a moist, tender crumb to muffins.  But if you don’t have any buttermilk, you can easily make a substitute.  Simply add 1 tablespoon of lemon juice or vinegar to a liquid measuring cup and then add regular milk up to the 1 1/4 cup line.  Let it sit for 5 minutes and you should be good to go!

Cranberry Gingerbread Muffins are perfect for Christmas morning, a quick snack for when the baby naps, or in the case of my preschooler, they are ideal for breakfast, lunch and dinner.  If you’re looking for something to add to your holiday menu, these Cranberry Gingerbread Muffins are a festive, easy treat that will disappear quickly!

Cranberry Gingerbread Muffins
Yields 12 muffins

Ingredients
2 1/4 cups whole wheat pastry flour (or all-purpose flour)
1/2 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
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1 1/4 cups buttermilk
1/3 cup molasses
1/4 cup canola oil
1 egg
1 1/4 tablespoons grated fresh ginger (or 2 teaspoons ground ginger – see note)
1 teaspoon vanilla extract
1 cup fresh (or frozen) cranberries, coarsely chopped
Baking spray

Directions
Preheat oven to 350F degrees.  Spray a 12-cup standard muffin tin with baking spray (or line with paper liners) and set aside.
In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, baking soda and salt.
In a small bowl, combine the buttermilk, molasses, oil, egg, fresh ginger, and vanilla.
Add buttermilk mixture to flour mixture, gently stirring until just moistened.  Fold in cranberries.
Fill prepared muffin cups with batter (approximately 3/4 full).
Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.  Cool in pan for 5 minutes and then remove to a wire rack to cool completely.

Note:  If using ground ginger, add it with the dry ingredients.  If using fresh ginger, add it with the wet ingredients, as noted in the recipe.

Adapted from Taste of Home