Yield: 32 mini muffins
Gingerbread Muffins
These simple, homespun mini Gingerbread Muffins are made with warm spices, molasses, and other wholesome ingredients for a sweet treat you can feel great about! Perfect for a holiday breakfast, snack, or coffee break.
Ingredients
- ½ cup whole milk
- 1 ½ teaspoon white vinegar
- ½ cup brown sugar
- 1 ¼ cup all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- ⅛ teaspoon nutmeg
- 1 large egg
- ¼ cup molasses
- ¼ cup melted butter
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Instructions
- Preheat oven to 350°F. Line mini muffin pan with muffin liners.
- In a small bowl, whisk together milk and vinegar. Allow to sit for 5 minutes.
- In a medium bowl, combine sugar, flour, baking soda, cinnamon, ginger, salt and nutmeg 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 mini muffin liners 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.
Notes
Storage
- Store these at room temperature, in an airtight container or zip-top bag. They’ll keep for 2 – 3 days.
- Freeze the muffins for up to three months, and thaw at room temperature before you send them.
Nutrition
Serving: 1, Calories: 54kcal, Carbohydrates: 9g, Protein: 1g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Cholesterol: 10mg, Sodium: 73mg, Sugar: 5g