Gingerbread Muffins

I bought myself a Christmas Gift this week. I do that sometimes. This sexy and functional recipe binder is ALL MINE!

It holds 8.5 x 11 sheets of paper vertically so you can stand it up on your counter and flip the pages. The best part... it's perfect for the printed recipe sheets from The Best Mom on the Block! (oh yes, I did just shamelessly plug my blog ON my blog)

So anyways, I was printing off some of my recipes when I came to my famous Muffins that Taste Like Donuts recipe (more shameless plugging). As the recipe was printing out, my mind started to wander to what else muffins could easily taste like. Then it hit me, gingerbread! With a few tweaks I had a muffin that tasted like a soft, moist gingerbread man. I made a a dozen plain gingerbread and then got all crazy mad-scientist-like and added mini chocolate chips (not unlike my favourite Gingerbread cookie recipe). I firmly believe any recipe is made better by adding chocolate! I also topped them with coarse sugar to give them a nice crisp top, and bonus, it makes them sparkly! Perfect for your holiday breakfast table.


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Gingerbread Muffins

1 3/4 c flour
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp ginger
1 tsp. cinnamon
1/4 c. sugar
1/2 c fancy molasses
1/3 c vegetable oil
1 egg, lightly beaten
3/4 c milk
1 tsp vanilla
2 tbsp coarse sugar (optional)

Instructions:

1. Mix the flour, sugar, baking powder, salt, cinnamon and ginger until combined.
2. In a separate bowl, mix together the oil, egg, milk and vanilla.
3. Add the wet mixture to the dry mixture, and blend in the molasses (and chocolate chips) mixing only until incorporated.
4. Spoon into greased muffin tins And sprinkle with coarse sugar.
5. Bake at 350˚F for 15-20 minutes.

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enjoy!