1 1/2 cups whole wheat flour
1 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup sugar
1 tsp ground cinnamon
1/2 tsp nutmeg
1 tsp fresh minced ginger
3 large eggs
2 tbsp molasses
2 tsp vanilla extract
1/2 cup vegetable oil
1 1/2 cups low fat buttermilk
3 large apples peeled and grated
1 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup sugar
1 tsp ground cinnamon
1/2 tsp nutmeg
1 tsp fresh minced ginger
3 large eggs
2 tbsp molasses
2 tsp vanilla extract
1/2 cup vegetable oil
1 1/2 cups low fat buttermilk
3 large apples peeled and grated
Sift together dry ingredients. Set aside. In a large mixing bowl combine the ginger, sugar, eggs, molasses, vanilla, oil, and buttermilk. Mix on low speed just until combined. Add the dry ingredients and mix on medium speed for 2 minutes. Fold in grated apples.
Fill lightly oiled muffin cups 1/2 full and bake in a 350 degree oven for 16-18 minutes or until toothpick inserted in center comes out clean. Cool. Makes about 24 cakes.
Serve with vanilla ice cream and a drizzle of warm caramel sauce.
Fill lightly oiled muffin cups 1/2 full and bake in a 350 degree oven for 16-18 minutes or until toothpick inserted in center comes out clean. Cool. Makes about 24 cakes.
Serve with vanilla ice cream and a drizzle of warm caramel sauce.
