Memorial Day Weekend we had our oldest daughter and her family of four, the single man who had been a groomsmen in their wedding three years ago, a teenaged boy who is a friend of our son’s, and a friend of mine from church (a deaf lady who is teaching me sign while pretending I interpret for her). Plus 6 from our own family.
I made a big batch of these muffins, a smaller batch of oatmeal muffins, oatmeal, and a big bowl of frozen fruit (pineapples, peaches, and some raspberries). The gingerbread muffins were the big hit- they were dark, soft as velvet, and rich.
3 3/4 cups whole wheat flour (we used freshly ground)
3/4 tsp salt
2 1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon, ginger (each)
1/2 tsp each cloves and nutmeg
8 Tablespoons sugar (I used sucanat)
1 cup of molasses
1 1/2 cups milk
3/4 cup of oil (I used coconut oil, melted)
Mix dry ingredients. Mix wet ingredients. Combine just until moistened. Fill oiled muffin tins, putting batter up to about 3/4 full. Bake at 400 degrees for 12 to 14 minutes. This recipe should make around 2 1/2 dozen muffins, possibly 3 dozen, depending on the size of your muffins.
Linked at Frugal Follies