Servings: 4 Servings
Calories: 355kcal
Equipment
- oven
- large bowl
Ingredients
- 1 cup All-purpose flour for a light and fluffy texture
- 1 teaspoon Baking powder to help the cookies rise
- 1 teaspoon Ground ginger for a warm and spicy flavor
- 1/4 teaspoon Baking soda for additional leavening
- 1/4 teaspoon Salt to balance the sweetness
- 1/4 cup Molasses for rich, deep flavor
- 1/2 teaspoon Fresh ground cinnamon to add a hint of sweetness and warmth
- 1/8 teaspoon Ground cloves for a touch of aromatic spice
- 1/8 teaspoon fresh ground nutmeg to bring a subtle nutty flavor
- 1 Egg to bind the ingredients together
- 1/4 cup light brown sugar to add sweetness and moisture
- 1/4 cup Vegetable oil for a moist and tender texture
- 1/2 cup Hot water to enhance the consistency and dissolve ingredients
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.
- In a separate bowl, whisk together the molasses, brown sugar, vegetable oil, egg, and hot water.
- Gradually pour the wet mixture into the dry ingredients and mix until just combined. Do not overmix.
- Fill each muffin liner about three-quarters full with batter.
- Optional: Sprinkle a little brown sugar on top of each muffin for an extra crunch.
- Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
– Make sure to not over mix the batter, as this will result in tough muffins.
– If you don’t have all of the spices, you can use a combination of what you have.
– If you don’t have molasses, you can use dark brown sugar instead.
– If you want to make the muffins more or less sweet, you can adjust the amount of sugar and molasses.
– You can freeze the muffins for up to 3 months.
Nutrition
Calories: 355kcal
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