Commercial muffins are usually too big and too sugary. Slice them for children, instead of giving them the whole thing. Better yet, make this quick bread, enough to satisfy a child’s sweet tooth but with some nutritional value, as well.
Serve this moist, iron-rich bread as a snack or for dessert. It’s great with a glass of milk, or topped with applesauce.
- 1 cup whole wheat pastry flour
- 1 cup unbleached all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 large eggs
- 1/3 cup packed light or dark brown sugar
- 1 cup plain low-fat yogurt
- 1/2 cup blackstrap molasses
- 1/4 cup canola oil
- 1/2 cup raisins (optional)
1. Preheat the oven to 350 degrees with a rack in the middle. Spray a 9 x 5-inch loaf pan with pan spray, and line the bottom with parchment. Spray the parchment.
2. Sift together the flours, baking powder, ginger, salt and baking soda.
3. In a large bowl, beat together the eggs, brown sugar, yogurt, molasses and canola oil. Whisk in the flour mixture without beating too much, and fold in the raisins.
4. Scrape all of the batter into the bread pan, and place in the oven on the middle rack. Bake 50 minutes or until a tester inserted into the middle comes out clean. Remove from the heat, and cool in the pan on a rack for 15 minutes, then remove from the pan and allow to cool completely. Wrap tightly in plastic when cooled.
Yield: One 9 x 5-inch loaf, about 15 slices
Advance preparation: The bread freezes well if wrapped air-tight. It will keep for several days, but put it in the refrigerator after three days.