Gingerbread Muffins

READY IN: 35mins
Recipe by Marie

Make up this batter and keep it in the refrigerator for up to 2 weeks to bake as you need muffins. These are excellent and so easy.

Top Review by BartW

This is a good recipe, BUT I substituted GINGER for the cloves and added a Teaspoon of CLOVES, not a TABLESPOON. I also added a half Teaspoon of salt and some raisins and toasted walnuts. They turned out moist and spicy. Just the way a "Ginger" bread is supposed to be. I made 8 mini loaves, 12 muffins and a small cake in a heart-shaped copper jello mold. My family and friends were delighted. I frosted some of the muffins with vanilla frosting and Christmas sprinkles for a festive look. The heart-shaped cake got a dusting of confectionery sugar. Now, THAT'S CHRISTMAS!!! Happy Holidays!!

Ingredients Nutrition

Directions

  1. Combine all ingredients in a large bowl and refrigerate until ready to use.
  2. Bake in paper lined muffin tins at 350 degrees for 20 to 25 minutes.
  3. Batter will keep for 2 weeks in refrigerator.

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