J D's Healthy Gingerbread Muffins |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I may the recipe with my DD; it is a healthier version of Marie Gingerbread Muffins you can replace the single cup of white flour with an extra cup Maypo or wheat flour. The cultured buttermilk makes up for using whole grains. When in doubt use extra tablespoon of buttermilk. Use muffin tins or Pan Release, Professional Pan Coating (Better Than Pam Spray!) Pan Release, Professional Pan Coating (Better Than Pam Spray!) Ingredients:
3 eggs |
1 cup molasses |
1 cup brown sugar |
1 cup all-purpose flour |
1 cup wheat flour |
1 1/2 cups maypo |
1 tablespoon baking soda |
1 tablespoon ground cloves |
1 tablespoon ground ginger |
1/2 lb butter, melted |
1 tablespoon vanilla |
2 -3 tablespoons dry buttermilk |
1 tablespoon cinnamon |
1 cup hot water |
Directions:
1. Combine all ingredients in a large bowl , adding hot water last. Refrigerate and let stand 4 hours or overnight until ready to use.
2. Bake in paper lined muffin tins at 350 degrees for 25 to 35 minutes.
3. Batter will keep for 2 weeks in refrigerator.
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