Mini Gingerbread Muffins
1/4 cup canola oil
1/4 cup nonfat plain Greek yogurt
3/4 cup brown sugar
2 eggs
1/2 cup molasses
2 tbs freshly grated ginger or ginger paste
2 cups white whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
Powdered sugar, for dusting tops
Heat oven to 375°. Line a mini muffin tin with paper liners or spray well.
In a large bowl, whisk together oil, yogurt, and brown sugar. Beat in eggs, molasses, and fresh ginger.
In another bowl, whisk together flour, baking powder, baking soda, ground ginger, cinnamon, cloves, and nutmeg.

Add to wet ingredients and stir until just combined. Be careful not to over-stir.
Scoop batter into mini muffin tin, filling each cup 3/4 of the way full.
Bake 10 min, or until a toothpick inserted into the center of a muffin comes out clean.
Remove from the oven and cool slightly before dusting with powdered sugar. Remove to a cooling rack to cool completely.

Makes 36 mini muffins