Total Time
25mins
Prep 15 mins
Cook 10 mins

Gingerbread Muffins. Soft and light. Great with a glass of milk.

Ingredients Nutrition

Directions

  1. Pre-heat oven to 350 degrees.
  2. Grease muffin tins or line muffin tin with muffin cups.
  3. Stir flour cinnamon, ginger, baking powder, baking soda and set aside.
  4. Beat margrine on medium speed for 30 seconds.
  5. Add brown sugar, beat until fluffy.
  6. Add egg beat until well combined.
  7. In a small bowl combine boiling water and molasses add to brown sugar mix beating until well combined.
  8. Add flour mixture, beating until combined.
  9. spoon batter into prepared muffin tins, fill 2/3 full.
  10. Bake 9 minutes or until wooden pick comes out clean.
  11. Cool muffins in pan for 5 minutes.

Reviews

(1)
Most Helpful

I made these up as mini muffins and got about 2 dozen -- all nicely raised and even. Perfect little muffins. Tasty, but we felt like they were missing something. We're too used to muffins having fruit of some kind. I ended up adding a cinnamon icing to the top. I guess that makes them more like a cupcake than a muffin, but they're really good like that!

*Pixie* December 20, 2006

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