Name: Ginger Molasses Muffins
Yield: 4 servings
Ingredients: 2 1/2 cups all-purpose flour, unbleached; 1/2 cup light brown sugar, packed; 1 tablespoon ground ginger; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon ground cloves; 1 cup buttermilk; 1/2 cup dark molasses, unsulphured; 1/4 cup vegetable oil; 1 large egg

Servings: 4 persons

2 1/2 cups all-purpose flour, unbleached
1/2 cup light brown sugar, packed
1 tablespoon ground ginger
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cloves
1 cup buttermilk
1/2 cup dark molasses, unsulphured
1/4 cup vegetable oil
1 large egg

1
Preheat oven to 400* --
2
Lightly grease, spray or line 12 muffin cups with paper liners and set aside.
3
Combine flour, brown sugar, ginger, baking powder, baking soda, and cloves in a large bowl, and stir till well blended.
4
In a seperate bowl, whisk together the buttermilk, molasses, oil and egg.
5
Add to the dry ingredients all at once and fold just until the dry ingredients are evenly moistened.
6
Do not overmix.
7
Divide the batter evenly amond the muffin cups.
8
Bake until the edges begin to pull away from sides and a toothpick inserted in the centers comes out clean -- 20-22 minutes.
9
cool on wire rack before removing from pans.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Ginger Molasses Muffins

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