Back to the Cutting Board
Gingerbread Mini-muffins
Ingredients
- 1 cup dark brown sugar
- 2 1/2 cups flour
- 1 1/2 tsp. baking soda
- 1 tsp. cinnamon
- 1 tsp. ground ginger
- 1/2 tsp. salt
- 1/4 tsp. nutmeg
- 1 egg
- 1/2 cup molasses
- 1 cup buttermilk*
- 1/2 cup unsalted butter, melted
Process
Preheat oven to 350 degrees (F). Spray/butter muffin tins.
Combine sugar, flour, soda, salt, and spices in a bowl. In a separate bowl mix the egg, molasses, milk, and butter. Add the wet ingredients to the dry and stir until just blended.
Add to muffin tins** (about 3/4 full, these muffins don’t rise too much, so you don’t have to worry about them overflowing) and bake for 15 minutes. If making normal-sized muffins, it’ll be more like 20 minutes. Muffins are done when a toothpick comes out clean.
