I love this recipe for Gingerbread Muffins because they aren’t overly sweet and the flavour of gingerbread really comes through with each bite. They are a great addition to your morning coffee especially during the festive holiday season!
We’ve been busy with our holiday preparations. The tree is finally up and I’m almost done shopping for Christmas gifts. I just have a few last minute things to pick up. It’s really starting to feel like Christmas in my home. I love this time of year.
Why not whip up a batch of these delectable Gingerbread Muffins while you work on preparing your home for the holidays?
If you are a gingerbread fan, make sure to try my Gingerbread Waffles, Gingerbread Whoopie Pies and Cinnamon Rolls with Gingerbread Cream Cheese Frosting. So good!
How are your holiday preparations going so far?
- ½ cup vegetable oil
- ¼ cup sugar
- ¼ cup brown sugar
- 1 cup cooking molasses
- 1 large egg
- 3 cups all-purpose flour
- ½ tsp baking soda
- 1 tsp cinnamon
- 1 tsp ground ginger
- ½ tsp salt
- 1 cup water
- Preheat oven to 350°F. Add paper liners to a muffin tin.
- In large bowl, stir together sugar, brown sugar and oil. Stir in molasses and egg.
- In another bowl, stir together flour, baking soda, cinnamon, ginger and salt. Add dry ingredients to molasses mixture alternately with water.
- Fill muffin tin ⅔ full with batter. Bake for 20 to 25 minutes or until a toothpick comes out clean. Cool for 10 minutes in the pan before removing to a cooling rack.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.