Difference between revisions of "Snappy Ginger Muffins"
RealRecipes (talk | contribs) m (Text replace - "]] ==References== <references/>" to "]]") |
RealRecipes (talk | contribs) m (Text replace - "Category:(.*) recipes" to "Category:$1 Recipes") |
||
| Line 35: | Line 35: | ||
==References== | ==References== | ||
<references/> | <references/> | ||
| − | [[Category:Inexpensive | + | [[Category:Inexpensive Recipes|Muffins, Snappy Ginger]] |
| − | [[Category:American | + | [[Category:American Recipes|Muffins, Snappy Ginger]] |
| − | [[Category:Baked | + | [[Category:Baked Recipes|Muffins, Snappy Ginger]] |
| − | [[Category:Bread | + | [[Category:Bread Recipes|Muffins, Snappy Ginger]] |
| − | [[Category:Dessert | + | [[Category:Dessert Recipes|Muffins, Snappy Ginger]] |
| − | [[Category:Cake | + | [[Category:Cake Recipes|Muffins, Snappy Ginger]] |
| − | [[Category:Cinnamon | + | [[Category:Cinnamon Recipes|Muffins, Snappy Ginger]] |
| − | [[Category:Ginger | + | [[Category:Ginger Recipes|Muffins, Snappy Ginger]] |
| − | [[Category:Milk | + | [[Category:Milk Recipes|Muffins, Snappy Ginger]] |
| − | [[Category:Molasses | + | [[Category:Molasses Recipes|Muffins, Snappy Ginger]] |
| − | [[Category:Vegetarian | + | [[Category:Vegetarian Recipes|Muffins, Snappy Ginger]] |
Latest revision as of 15:33, 9 May 2012
| Snappy Ginger Muffins | |
|---|---|
| Category: | Muffin recipes |
| Servings: | 20 |
| Time: | 1 hour total |
| Difficulty: |  |
| American cuisine
| Vegetarian cuisine | Holiday Recipes | bread recipes | dessert
Snappy Ginger Muffins
Ingredients
- ½ cup vegetable oil
- ¼ cup sugar
- ¼ cup brown sugar
- 1 cup molasses
- 1 egg
- 3 cups all-purpose flour
- 1½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon salt
- 1 cup water
Procedure
- 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.
