Whole-Wheat Gingerbread
Whole-wheat gingerbread makes a great-tasting snack. Once you’ve made gingerbread in the microwave, you will be converted.
Prep Time:
Cooking Time: 45 minutes
Ingredients
- 1 cup whole-wheat flour
- 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground ginger
- 8 tablespoons (1 stick) butter, chopped
- 1/2 cup hot brewed coffee
- 1/2 cup hot brewed coffee
- 2 large eggs
- 1/2 cup sugar
- 1/2 cup molasses
Directions
Combine whole-wheat flour, all-purpose flour, baking powder and ginger in a large bowl and mix well.
Combine butter and hot coffee in a small bowl and stir until butter is melted.
Beat eggs in a medium bowl. Stir in sugar, molasses and coffee mixture. Stir in flour mixture.
Spoon the mixture into a 9- x 9-inch microwave-safe dish. Microwave on HIGH for 7 to 9 minutes (depending upon microwave wattage), turning one-quarter turn every minute for the first 5 minutes.
Secret Tip
If you prefer, use the batter to make gingerbread muffins. Divide the batter among 9 well-greased standard-size muffin cups or 12 miniature muffin cups. Bake at 350°F for 25 minutes for standard muffins or 18 minutes for miniature muffins.
