Wheat bran and yogurt bump up the protein and fiber so you'll stay fueled. Mashed banana adds moisture and sweetness without noticeable banana flavor, while browned butter lends nutty depth.
I've made these twice and they turned out great for me, although not as high-domed as in the picture. I subbed golden raisins for the dried cherries, but otherwise followed the recipe. I am still getting used to the convection feature on my oven, so they came out a little browner than I would have liked. The second time I added ground cloves to mimic the spices in my favorite gingerbread cookie recipe. It didn't detract, but I'm not sure it added anything either. I mixed the spices with the dry ingredients and the molasses with the wet.
I have also made the Cranberry Orange Muffins featured in this article. They are definitely more domed when made with the exact same leavening ingredients, at the exact same time. Something about this recipe makes for a flatter, though not imploded, muffin. They are tasty enough, and satisfy my craving for gingerbread that I will keep making them.
I have successfully made dozens of Cooking Light muffins over the years and this one was a complete failure and waste of ingredients. I baked them for longer than the recommended time. Once out of the oven they imploded (sunk in). Flavors seemed fine - very much like a gingerbread cookie. I don't know if it was because I put the spices in with the other dry ingredients and put the molasses in with the wet before stirring together? Anyway, I won't make these again.
