Mini Gingerbread Muffins – Perfect For Holiday Mornings
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, gingerbread muffins, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
A sweet mini muffin recipe made with wholesome ingredients and lots of holiday cheer.
Check out what our pals over at Cookie Madness had to say about this recipe:
we thought these were very good for basic muffins. I might add a cinnamon sugar topping next time, but that’s about it. They’re not too sweet, look cute, and easy to carry along for breakfast on the go.
A cinnamon sugar topping sounds really good! I like to whip up a little vanilla whipped cream or an eggnog frosting for these muffins. Those options are great for feeding guests at holiday get-togethers.
Ingredients
1 3/4 cups (8 ounces) Gold Medal all-purpose flour
1 teaspoon McCormick ginger
1/2 teaspoon freshly ground nutmeg
1 stick (4 ounces) unsalted butter, softened
1/2 cup granulated Domino sugar
1/4 teaspoon salt plus a pinch (omit if using salted butter)
1/2 teaspoon vanilla extract
2 large eggs
1/2 cup full-flavored Grandma’s molasses
1/2 tablespoon hot water
1/2 cup buttermilk or milk mixed with lemon juice
1 teaspoon baking soda
Instructions:
Preheat the oven to 375 degrees F. Spray a 36 hole mini muffin pan with cooking spray. Most pans have 24 holes, so you can bake 24 first and then bake 12 later or spray two pans.
Mix the flour, ginger and nutmeg together and set aside.
In a mixing bowl, beat the butter, salt and sugar until creamy. Beat in the vanilla, then beat in the eggs.
In a liquid measuring cup, mix the molasses, water and buttermilk. Now add the baking soda and stir well – the liquid mixture should foam a little bit and lighten as the baking soda reacts. It might take a minute or two.
With a heavy duty spatula or mixing spoon, add the flour mixture and milk mixture to the batter alternately, stirring until blended. Pour or spoon batter into muffin cups (it should come a little over halfway full) and bake at 375 F for 8 to 10 minute or until muffins are set and a toothpick inserted comes out clean.
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick Tip: Add a dollop of vanilla whipped cream to these mini muffins for a sweet treat.
Thank you Cookie Madness for this delicious recipe!