Gingerbread Muffins

makes 18 muffins

½ C sugar
½ C butter
1 egg
1 C molasses
2 C flour
2 ½ t. baking powder
1 t. salt
2 ½ t. ginger
½ t. cinnamon
½ C buttermilk
½ C coca cola, apple cider or apple juice (I used coca cola)
1 t. brandy flavoring or vanilla extract (I used vanilla)

Pre-heat oven to 350°. Prepare 18 muffin pan cups with paper liners or grease well with oil. Set aside the pan.

In the bowl of an electric mixer, beat together the butter and sugar until it is fluffy. Beat in the egg and molasses until blended.

Sift together the dry ingredients into a medium bowl. Set aside

In another bowl, mix together the buttermilk, cocoa cola (or juice) and vanilla.

Gradually add the flour mixture into the mixing bowl, alternating with the buttermilk mixture, ending with the flour. Mix until combined.

Fill each muffin  cup only ¾ of the way full. Don't overfill! Trust me!

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool on a wire rack.
Laura's Recipe Collection