Gingerbread Mini Muffins

 Serves: 40 muffins    |     Prep: 15 min     |     Cook: 10-15 min     |     Ready: 30 min


1 c. dark brown sugar
2 1/2 c. flour
1 1/2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. salt
1/4 tsp. nutmeg
1 egg
1/2 c. molasses
1 c. buttermilk**
1/2 c. unsalted butter, melted


For the best flavor, let the muffins cool and place in a covered container or plastic bag until the next day.


Preheat oven to 350 degrees (F). Spray/butter muffin tins.

Combine sugar, flour, soda, salt and spices in a bowl.

In a separate bowl mix the egg, molasses, milk, and butter.

Add the wet ingredients to the dry and stir until just blended.

Add to muffin tins** (about 3/4 full, these muffins don’t rise too much, so you don’t have to worry about them overflowing) and bake for 10-15 minutes. If making normal sized muffins, it’ll be more like 20 minutes. Muffins are done when a toothpick comes out clean.

**If you don’t have buttermilk, just add 1 tbsp. of white vinegar or lemon juice to a cup of regular milk and let sit out for about 10 minutes.