/63293cc4-aa21-4028-8174-313c36eb607d--Gingerbread_muffins.jpg "gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw== gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==")
-
Prep time
20 minutes -
Cook time
quarter-hour -
Makes
about 12 truffles
Creator Notes
Hunting for the technique to make employ of up my closing stores of molasses, I determined to tweak my pumpkin muffin recipe for the vacations. The stop result is a gingerbread muffin that is appropriate spirited sufficient with out being over the cease. For vegans, this recipe is successfully adaptable. Correct swap the egg for egg alternative (I love Bob’s Pink Mill) and employ almond milk as a change of traditional. —Sabrina Sucato
Formulation
-
1 3/4 cups
flour
-
1 teaspoon
baking powder
-
1 teaspoon
baking soda
-
3/4 teaspoon
ginger
-
1 3/4 teaspoons
cinnamon
-
3/4 teaspoon
nutmeg
-
2 tablespoons
molasses
-
1/2 cup
brown sugar
-
2
eggs
-
1/2 cup
vegetable oil
-
1/3 to 1/2 cups
milk
-
1 teaspoon
vanilla extract
Directions
- Preheat oven to 350 degrees Fahrenheit.
- Spray muffin pan with nonstick spray.
- In a expansive bowl, mix flour, baking powder, baking soda, ginger, cinnamon, and nutmeg.
- In one other bowl, mix brown sugar and eggs. Add oil, molasses, milk, and vanilla to combine.
- Pour dry ingredients into moist ones and scuttle to combine. If batter appears to be like to be too dry, add a splash more milk.
- Spoon batter into cups and bake for about quarter-hour. High with a drizzle of confectioner sugar glaze if desired.