Snappy Ginger Muffins
Snappy Ginger Muffins get their dark color and deep flavor from a full cup of molasses, balanced by a modest amount of white and brown sugar. The batter uses oil instead of butter, so there is no creaming step and the crumb stays soft. Ginger and cinnamon give a gentle spice. One bowl of wet ingredients, one of dry, and a batch of twenty is ready in about an hour.
Instructions
Heat the oven to 350°F. Grease a muffin tin or line the cups with paper liners.
In a large mixing bowl, beat the oil with the white and brown sugars until combined. Beat in the molasses and the egg until the mixture looks smooth.
In a separate bowl, stir together the flour, baking soda, cinnamon, ginger and salt.
Add the dry mixture to the molasses mixture in portions, alternating with the water. Stir only until no dry flour remains.
Spoon the batter into the muffin cups, filling each about two thirds full.
Bake for 20 to 25 minutes. The muffins are done when a wooden toothpick pushed into the center comes out clean.
Leave the muffins in the pan for 10 minutes, then turn them out onto a wire rack to cool.
Make it personal.
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