Spicy gingerbread meets breakfast fare; a moist, flavorful muffin that warms the cockles of your tummy.
- 280 g or 2 1/4 c all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1 tsp freshly ground ginger
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 tsp kosher salt
- 66 g or 1/3 cup granulated sugar
- 66 g or 1/3 cup brown sugar
- 51 g or 1/2 c canola or vegetable oil
- 115 g or 1/3 c molasses
- 125 g or 1/2 c applesauce
- 80 g or 1/3 cup buttermilk
- 1 large egg, lightly beaten
- 15 ml or 1 tsp pure vanilla extract
- Preheat the oven to 375° Convection Bake or 400°F.
- Lightly butter and flour a 12-cup muffin pan, or line with paper liners. Set aside.
- In a medium mixing bowl, combine the flour, baking powder, baking soda, spices and salt. Set aside.
- In a separate large mixing bowl, combine the sugars, vegetable oil, molasses, apple sauce, buttermilk, egg and vanilla. Fold in the dry ingredients until just mixed. Do not overbeat.
- Divide the batter evenly between the muffin cups, about 3/4 full. A 3 tbsp ice-cream really helps with this!
- Bake for 10 minutes, then reduce the temperature to 350° F Convection Bake or 375° F for an additional 7-9 minutes, or until the muffin tops are set and a cake tester inserted into the center of the muffins comes out clean.
- Let cool in the muffin tins for 5 minutes, then transfer to a baking rack to cool completely. Serve warm or at room-temperature.
If you’ve got the room in your gadget drawer or utensil holder, a set of ice cream scoops such as these is an excellent addition to your kitchenware. The sizes are 3 tbsp, 1 1/2 tbsp and 2 tsps. The 3 tbsp size is perfect for large muffins or cupcake tins.
I’m sharing this post with Between Naps on the Porch.