Monday, November 18, 2013

Gingerbread Muffins!



All week I have been craving muffins.  I looked around and found a few must try recipes.  First, we tried a double chocolate muffin recipe -- sadly, no photos or recipe to share - next time!  But, for THIS time....I'm sharing recipe number two - GINGERBREAD MUFFINS.  I was so happy to have helpers to bake this evening!  When the muffins were finished we let them cool for a few moments before having one.  Peanut ate hers and looked at me and said, "I don't think I like these pumpkin muffins..." We had to remind her they were not pumpkin flavored.  They were a really big hit at our house -- it took me two muffins to decide if they needed any additional things added to the recipe.  No, I think they are perfect!  Fingers crossed we still have some for breakfast tomorrow morning!!
GINGERBREAD MUFFINS




  • 2.5 cups flour


  • 2 teaspoon ginger powder


  • 1 heaping teaspoon cinnamon


  • 1-teaspoon baking powder


  • 3/4-cup milk


  • 1/2-cup softened butter


  • 1/2-cup molasses


  • 1/4-cup maple syrup


  • 1/4-cup applesauce


  • 1/4-cup brown sugar


  • 1 egg


  • turbinado sugar (optional topping)


  • The How To Part:

    Start by preheating oven to 350F.  Mix dry ingredients and set aside.  Next, with mixer combine butter, molasses, syrup, applesauce, brown sugar and egg.  Now, slowly add the dry ingredients and milk (alternating a bit) to the sugary butter mixture.

    Pour the mixture into muffin cups and top with turbinado sugar.  Bake for 25-30 minutes (regular muffins) or 12-15 minutes (mini muffins).  This made 24 mini muffins and 5 regular sized muffins.

    Oh....and my super awesome helpers hard at work:



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