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Ginger Muffins

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“A not-too-sweet, cake-like gingerbread muffin from Dan Blair's (a friend from work) weekly recipe club.”
READY IN:
25mins
SERVES:
24
UNITS:
US

Ingredients Nutrition

Directions

  1. Beat together: Sugar, oil, molasses and eggs.
  2. Dissolve baking soda in 1/8-cup hot water.
  3. Mix soda and water with batter.
  4. Sift 2 cups flour, ginger, allspice, cinnamon and salt into bowl with molasses mixture; mix well.
  5. Add 1 cup boiling water to batter and mix well. (Batter will be fairly thin like cake batter).
  6. Grease muffin pans (either regular or mini) or line with paper liners (I like to give them a quick shot of baking spray). Fill muffin cups just a bit more than 3/4 full.
  7. Bake at 400°F for 8-9 minutes for mini muffins; 12-15 minutes for standard muffins.
  8. Makes 24 standard muffins.

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