Muffin Monday: Gingerbread Muffins

It’s beginning to look a lot like… the holidays!  That’s how I felt while I was making these muffins. When the scents of cinnamon and ginger fill the air, you really can’t help but be in a festive mood.

For me, these were the most no fuss muffins that I’ve made so far. I just need to learn how to bake with whole wheat. I’ve been doing this for weeks, but they usually come out a little dry. These muffins were a little…erm… crunchy on the outside but the inside was very moist. I’ll try another batch & not leave them in as long to see what happens, but overall, good muffins & I’ll be making these again in the upcoming weeks.

 

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

Gingerbread Muffins

Ingredients

  • 1/4 cup brown sugar
  • 1/2 cup molasses
  • 1/3 cup vegetable oil
  • 1 egg
  • 2 cups flour
  • 1 tsp baking powder
  • 1 tsp ground ginger
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp all spice

Cooking Directions

  1. Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening, or place paper baking cup in each muffin cup.
  2. In large bowl, beat brown sugar, molasses, milk, oil and egg with spoon.
  3. Stir in remaining ingredients just until flour is moistened. Divide batter evenly among muffin cups.
  4. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean.
  5. Immediately remove from pan to cooling rack.

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16 thoughts on “Muffin Monday: Gingerbread Muffins

    • Thanks! We got this little pine cone Christmas tree at a craft fair so I thought it’d go very well with this week’s muffin! I really think I left the muffins in too long, I’ll just have to try again :)

    • Aw thank you! They’re fine if I heat them for 30 sec & put a pat of butter. Yeah I’m already being bad w/ the sweets!

    • Thanks for the tips. Of course AFTER I baked the muffins, I decided to look up whole wheat flour stuff & they said to sift it. Maybe that’ll help next time. I think I let them bake too long as well.

    • I agree with you on everything! Nothin like baking up some sweetness on a cold morning for sure!

  1. Cute little pine cone Christmas tree:) I agree that these were by far the least demanding muffins we’ve made so far – one bowl!:) I made mine with regular flour but I guess that with whole wheat you’d need more liquids…
    elena @3greenonions recently posted..Gingerbread MuffinsMy Profile

    • Thanks! Got the little guy at a craft fair, went perfect w/ these muffins! I’m a little worried about adding more liquid to the muffins. I don’t know how they’ll set. Will have to research more!

  2. Maybe whole wheat pastry flour would work better? It’s supposed to be lighter in baked goods than standard whole wheat flour. Mine were a little drier than other recipes, even with all purpose flour, but I was also a bit lax with my measuring, so I figured it was my own fault anyway. They still were delicious. No worries! :)
    Carrie @ poet in the pantry recently posted..More Kerrygold Butter LoveMy Profile

    • I’ll give it a try. Kinda nervous about the results but it’s worth a shot :)