Gingerbread Muffins

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 eggs

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

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