GINGERBREAD MINI-MUFFINS RECIPE – BACK TO THE CUTTING BOARD
Easy and quick, mini gingerbread muffins just like the ones from Jason’s Deli. meringue cyril lignac recettes.
Provided by: Back to the Cutting Board
Total time: 30 minutes
Prep time: 15 minutes
Cook time: 15 minutes
Yield: 24 servings
|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|
|1/2 cup molasses|
|1 cup buttermilk*|
|1/2 cup unsalted butter, melted|
- 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.