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!
Adapted from Food Network Magazine, December 2012
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
1/2 cup sugar
1/2 cup canola oil
1/2 cup molasses
1/4 cup milk
(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.
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