Gingersnap Mini-Muffins

A unique recipe using ground ginger snaps instead of flour. These are very intensely flavored so you may prefer to substitute vanilla wafers for some of the ginger snaps.

• Ready In: 22 mins
• Yields: 30 mini-muffins

Ingredients

• 2  cups  finely ground  ginger snaps (30 cookies, grind about 10 at a time in a food processor or blender)
• 1  tablespoon baking powder
• 1⁄2 teaspoon salt
• 2  large eggs
• 1⁄2 cup milk
• 1⁄4 cup butter, melted (1/2 stick)

Directions

1. Adjust oven rack to top third position, and preheat oven to 400°F.
2. Coat a 30-cup mini-muffin pan with non-stick spray.
3. In a large bowl, thoroughly mix the dry ingredients.
4. In a medium bowl, whisk together the wet ingredients until well blended.
5. Pour liquid mixture over dry mixture and fold in just until combined (do NOT overmix).
6. Divide batter evenly into prepared muffin cups.
7. Bake until tester comes out clean (12 minutes).
8. Turn out onto wire rack to cool and serve at room temperature.