Gingerbread Muffins

DF, V, VG

You might not think to make gingerbread in the summer, but why not?  It’s delicious.  Sure I didn’t make a gingerbread house or gingerbread men and women, but I did make muffins.  Nothing wrong with that.  Top with a little powdered sugar and/or raspberry jam and you have one amazing breakfast or snack.

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Gingerbread Muffins
1/2 sugar
1/2 c vegetable oil
1/4 c molasses
2 eggs
1 tsp vanilla
1/2 c water
1 3/4 c flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 tbs ground ginger
1 1/2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp nutmeg

Preheat oven to 350 degrees. In a large bowl mix sugar and vegetable oil until thoroughly mixed.  Add molasses, eggs, vanilla, and water.  Mix then set aside.  In another bowl add flour, baking powder, baking soda, salt, ground ginger, cinnamon, ground cloves, and nutmeg; whisk to combine.  Slowly incorporate flour mixture into the sugar and oil mixture until just combined.  Pour evenly into a muffin pan with paper liners, making 12 muffins.  Bake for 20-25 minutes.

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