Tuesday, December 4, 2012

Gingerbread Muffins


Are you in the Christmas spirit yet?  If not, these treats will jump start your taste buds. Think of them like a gingerbread man stuffed into a muffin tin.  The only difference is that when it's time to take a bite, these don't have red hot eyes staring back at you!


Plenty of molasses and ginger create a dense, moist treat which walks the fine line between muffin and cupcake. In fact, my addition of a white chocolate drizzle may have just pushed them over the edge.


But since the recipe specifically said muffin, I let my kids eat them for breakfast!




Gingerbread Muffins
Adapted from Food Network Magazine, December 2012

Sift Together:

2 cups flour (All purpose or white, whole wheat)
2 tablespoons cocoa powder
1 tablespoon ground ginger
1 teaspoon baking soda
1/2 teaspoon salt

Whisk Together:

1/2 cup sugar
1/2 cup canola oil
1/2 cup molasses
1/4 cup milk
2 eggs
(It is important to thin out the molasses before combining it with the dry ingredients.)

Fold wet mixture into dry.  Divide among 12 prepared muffin cups.  Bake 20 - 25 minutes at 350 degrees.

Remove muffins from oven.  Drizzle the top with melted white chocolate.
Enjoy!


4 comments:

  1. your muffins look festive and delicious! i'd come over and have them for breakfast...

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  2. Hi Rachael,
    Your Gingerbread Muffins look delicious, sure wish I had one right now. Hope you have a great week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  3. Wow! These look delicious! I'd love for you to link these up to my weekly link party. http://thelifeofjenniferdawn.blogspot.com/2012/12/a-little-bird-told-me-link-party-20.html

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  4. These are so tasty! I cut back the ginger a little bit because I was scared my kids wouldn't eat them. But with the white chocolate, they were gobbled up. Even my husband, who claims to hate molasses, had one!

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