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Gingerbread Muffins

November 30, 2012


It has been a refreshing week here with cooler temperatures and lots of rain. I was in the mood to do some baking, but wasn’t in the mood to be left with dozens of cookies. Muffins are the answer for that–they can satisfy a craving for a sweet treat, but will yield a manageable number. This month’s Food Network Magazine included a tear-out booklet called 50 Muffins. I only made it to #6 before I found what I wanted: Gingerbread Muffins. These are delicious and a great flavor that will ease you into the holiday season.


2 cups flour

2 tbsp cocoa powder

1 tbsp ground ginger

1 tsp baking soda

½ tsp salt

1 stick butter, melted

½ cup sugar

½ cup molasses

¼ cup milk

2 eggs

Mix the dry ingredients together in one bowl, and mix the wet ingredients together in a separate bowl. Slowly fold the wet ingredients into the dry ingredients, stirring until just combined. Spoon into muffin cups (just a little over halfway–these will really puff up), bake at 350° for 20-25 minutes, or until an inserted toothpick comes out clean. Cool on a wire rack.

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