Saturday, November 14, 2009

Gingerbread muffins

Procrastination takes many delicious forms. This muffin, patched together from many googled recipes, ended up being moist without being gummy or oily, and flavorful without being too sweet. One might want to consider adding a small amount of vanilla and/or salt.

Gingerbread Muffins


1/2 c corn oil
1/4 c brown sugar
1 "egg" (Ener-G egg replacer, prepared in mini food processor)
3/4 c molasses
1 c hot water
1 1/2 c whole wheat flour
1 1/2 c white flour
2 tsp baking powder
1 tsp cloves
2 tsp cinnamon
2 tsp ginger
1 tsp black pepper, ground

Preheat oven to 375. Oil muffin tin. Combine wet and dry ingredients separately. Add dry to wet. Mix and spoon into muffin tin. Bake at 375* for 15-20 minutes, until toothpick comes out clean. Allow to stand before removing from pan. Makes 12 muffins.

1 comment:

Erica said...

Made these today- totally awesome, thank you!!