Gingerbread Muffins
It is officially December, which mean’s it is time to start some holiday baking. For me this usually means a jeans size worth batch of peppermint bark, peanut butter blossoms, and butterscotch haystacks. But this year, I am going to try to watch the sweets I make and eat…which is going to be extremely difficult. And I can’t promise I won’t slip up a couple times…but I do promise that this year I will be featuring some ass friendly holiday baking. So to start I found these Gingerbread Muffins. Where they as good as last years Hot Chocolate On A Stick or the Caramel Macchiato Thumbprints? Well, Brody sure thought so.
Brody will beg occasionally but if I haven’t given in within a few minutes…he gives up. But when I was making these…he couldn’t control himself. His eyes never left these muffins! Seriously! From when I was popping them out of the muffin tray till I was photographing them, Brody was there. I mean how could I tell that face no?
I caved and he had 1 or 3.ย And he spent the rest of the afternoon in this position.
Gingerbread Muffins
Recipe note: I also think these would be fabulous done as cupcakes with a swirl of frosting on top! But to keep calories low, I kept it as a muffin.

Ingredients:
1/2 cup 2% milk
1 1/2 tsp vinegar
1/2 cup dark brown sugar
1 1/4 cup flour
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp salt
1/8 tsp nutmeg
1 egg
1/4 cup molasses
1/4 cup melted butter
Directions:
In a small bowl, whisk together milk and vinegar. Allow to sit for 10 minutes.
Preheat oven to 350 degrees.
In a medium bowl, combine sugar, flour, baking soda, salt and spices in a bowl.
In a separate bowl, mix the egg, molasses, melted butter, and milk mixture together.
Add the dry ingredients to the wet ingredients and stir until just blended.
Using a piping bag or ziplock baggie, fill pre-greased mini muffin tins about 3/4 full. Bake for 8 to 10 minutes or until a toothpick comes out clean. Be careful not to overcook the muffins, as they can dry out easily.
1 muffin = 47 calories or 1 Weight Watchers point
Adapted from: Pamela Lanier
Gingerbread muffins are on my “to bake” list. Thanks for sharing! ๐
Yum–I love holiday treats! Definitely going to try these
Love the idea of the ginger flavor for the muffins especially now around the holidays. Great pictures of the dog by the way ๐
With or without frosting, they look great!
Can’t wait to try these. They look delicious.
I agree – with or without frosting. I made some as cupcakes not long ago and definitely ate a few without frosting.
Just out of curiosity, by adding the vinegar to the milk, are you trying to create like a sour milk or buttermilk taste? Can you sub in buttermilk?
Ooooh yummy! A perfect holiday breakfast treat!
OMG! That’s hysterical. I actually LOLed. hehe Brody is sooo cute!
Omg Brody is adorable and these muffins looks great! I wouldnt take my eyes off of them either!
I think I just DIED from cuteness. Brody is so adorable, and what a good dog being so patient for these amazing little muffins! I can’t get enough of gingerbread lately, and these are right up my alley. Thanks for sharing, Jessica!
These look so cute! I absolutely love gingerbread!
YUM! My arse thanks you, these sound perfect!!! BTW – I love Brody’s gimme more muffin picture, too cute. ๐
Aww, Brody is so adorable, I would have given him a couple too! They look super yummy ๐
These muffins look out of this world! I will try these for sure, let see if my dog likes it, he is very picky when it comes to food ๐
Adorable little muffins, but that pooch takes the “cake”. GREG
Delicious!
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That is one of the cutest dogs I have ever seen !!
Make sure that if you are baking this that you dont forget the baking soda!! I had made these and was about to put them in the oven when I realized the baking soda wasn’t in it, because the actual recipe left it out! ๐ cant wait to try them again!!
Eek! Sorry about that – thanks for letting me know! I just updated the recipe!!