Snappy Ginger Muffins

Name: Snappy Ginger Muffins
Total time: 60 min
Yield: 20 servings
Ingredients: ½ cup vegetable oil; ¼ cup white granulated sugar; ¼ cup brown sugar; 1 cup molasses; 1 egg; 3 cups all-purpose flour; 1½ tsp baking soda; 1 tsp ground cinnamon; 1 tsp ground ginger; ½ tsp salt; 1 cup water

60 min · serves 20

Ingredients

½ cup vegetable oil
¼ cup white granulated sugar
¼ cup brown sugar
1 cup molasses
1 egg
3 cups all-purpose flour
1½ tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp salt
1 cup water

Steps

Preheat oven to 350°F.
In a mixing bowl, beat the oil and the sugars.
Beat in molasses and egg.
Combine the flour, baking soda, cinnamon, ginger, and salt.
Stir into molasses alternating with water.
Fill greased or paper-lined muffin cups ⅔ full.
Bake for 20–25 minutes, or until a wooden toothpick comes out clean.
Cool in pan for 10 minutes before turning out to a wire rack.

More recipes with brown sugar, molasses, eggs, flour, baking soda, cinnamon or ginger

Adapted from “Snappy Ginger Muffins” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.