Quick, Easy & Moist Whole Wheat Muffins

Heat the oven to 375°F.Prepare a muffin pan with liners, or by lightly greasing each well with olive oil or baking spray.

In a large bowl, lightly whisk together the flour, baking soda, salt, cinnamon and ginger.In a separate small bowl, whisk the sour cream, honey, egg, olive oil, and vanilla extract.

Make a small well in the center of the dry ingredients and pour in the mixture.Use a spatula or wooden spoon to gently but firmly fold the ingredients together, folding from the bottom up to make sure all the dry ingredients are incorporated.Stop as soon as the mixture comes together; do not overmix.Depending on the fat content of the sour cream the mixture will range in thickness from a gooey muffin batter to the consistency of a very wet cookie dough.

Divide the muffins between the muffin cups.Bake for 15 to 18 minutes or until barely golden on top, and the top springs back a bit when touched with a finger.

The key to keeping these moist is to underbake them ever so slightly.They shouldn't be gooey inside, but don't be afraid to take them out of the oven when they are slightly underdone.