Gingerbread Mini-Muffins (Jason's Deli Copy Cat

• Vegetarian

• Produce

  • 1 tsp Ginger, ground

• Refrigerated

  • 1 Egg

• Condiments

  • 1/2 cup Molasses

• Baking & Spices

  • 1 1/2 tsp Baking soda
  • 1 cup Brown sugar, dark
  • 1 tsp Cinnamon
  • 2 1/2 cup Flour
  • 1/4 tsp Nutmeg
  • 1/2 tsp Salt

• Dairy

  • 1/2 cup Butter, unsalted
  • 1 cup Buttermilk

Found on justapinch.com

Description

Ingredients

• 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

Directions

• 1Preheat oven to 350 degrees (F). Spray/butter muffin tins. 2Combine sugar, flour, soda, salt and spices in a bowl. 3In a separate bowl mix the egg, molasses, milk, and butter. 4Add the wet ingredients to the dry and stir until just blended. 5Add 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 15 minutes. If making normal sized muffins, it’ll be more like 20 minutes. Muffins are done when a toothpick comes out clean. 6**If you don’t have buttermilk (I almost never do), just add 1 tbsp. of white vinegar or lemon juice to a cup of regular milk and let sit out for about 10 minutes.**