½ cup molasses
1/3 cup milk
1/3 vegetable oil
1 egg
2 cups flour (I used whole wheat flour to make it healthier)
1tbs baking powder
1tbs ginger
½ tsp salt
½ tsp baking soda
½ tsp cinnamon
¼ tsp nutmeg
Heat oven at 400 and you can either grease the muffin pan and put the batter in that, or use the little paper cupcake cups which is what we always use. (no greasing necessary) Mix the dry ingredients in a small bowl except for the brown sugar. Mix in a large mixing bowl the wet ingredients and the brown sugar and then pour the dry ingredients in that and stir until moist. If the batter is too dry or sticky ad another tablespoon or so of milk. Cook for 20 minutes. Makes about 12.
Lemon Icing is optional, but really good, so here’s the recipe for that. (Don’t glaze the muffins before you are going to eat them or else they’ll get soggy :/ )
2 tbs confectioners sugar
Add lemon juice until the consistency is goopy enough to glaze the muffins.
Drizzle on muffins as desired and enjoy
1 egg
2 cups flour (I used whole wheat flour to make it healthier)
1tbs baking powder
1tbs ginger
½ tsp salt
½ tsp baking soda
½ tsp cinnamon
¼ tsp nutmeg
Heat oven at 400 and you can either grease the muffin pan and put the batter in that, or use the little paper cupcake cups which is what we always use. (no greasing necessary) Mix the dry ingredients in a small bowl except for the brown sugar. Mix in a large mixing bowl the wet ingredients and the brown sugar and then pour the dry ingredients in that and stir until moist. If the batter is too dry or sticky ad another tablespoon or so of milk. Cook for 20 minutes. Makes about 12.
Lemon Icing is optional, but really good, so here’s the recipe for that. (Don’t glaze the muffins before you are going to eat them or else they’ll get soggy :/ )
2 tbs confectioners sugar
Add lemon juice until the consistency is goopy enough to glaze the muffins.
Drizzle on muffins as desired and enjoy
