Sticky Orange Gingerbread Muffins

• Vegetarian

• Produce

  • 2 tsp Ginger
  • 1 tbsp Orange, zest

• Refrigerated

  • 2 Eggs

• Condiments

  • 1/4 cup Molasses

• Baking & Spices

  • 4 tsp Baking powder
  • 1 tsp Cinnamon
  • 2 cups Flour
  • 1/4 tsp Nutmeg
  • 1/4 tsp Salt
  • 1 cup Sugar
  • 1 tbsp Vanilla extract

• Oils & Vinegars

  • 1/3 cup Oil

• Drinks

  • 1/2 cup Orange juice

• Dairy

  • 1 cup Milk
  • 1/2 cup Yogurt

Found on wholeandheavenlyoven.com

Description

Ingredients

• 2 cups flour
• 1 cup sugar
• 1/2 cup orange juice
• 1 tablespoon orange zest
• 1 cup milk
• 1 tablespoon vanilla extract
• 1/3 cup oil
• 4 teaspoons baking powder
• 1/4 cup molasses
• 1/4 teaspoon salt
• 1/4 teaspoon nutmeg
• 2 eggs
• 1/2 cup yogurt
• 2 teaspoons ginger
• 1 teaspoon cinnamon
• 3/4 cup coconut sugar (or brown sugar)
• 1/4 cup dark molasses
• 1/3 cup vegetable oil
• 2 large eggs
• 1/2 cup plain yogurt
• 1 cup milk
• 1 tablespoon vanilla extract
• 1 tablespoon grated orange zest
• 2 cups white whole wheat flour
• 4 teaspoons baking powder
• 1/4 teaspoon salt
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup coconut sugar (or brown sugar)
• 1/2 cup orange juice

Directions

• Preheat oven to 425F. Lightly grease a 12-cup muffin tin. Set aside.
• Make the muffins: In a large bowl, beat sugar, molasses, oil, eggs, yogurt, milk, vanilla, and orange zest until smooth. In a separate bowl, combine flour, baking powder, salt, and spices. Fold flour mixture into liquid until batter is just combined.
• Fill prepared muffin tin 3/4 full of batter. Bake muffins at 425F 5 minutes, then reduce heat to 375F and continue baking 13-15 additional minutes until muffins spring back when lightly touched. Cool muffins in pan 10 minutes, then remove to a wire cooling rack.
• Make the glaze: In a small saucepan, bring glaze ingredients to a boil until sugar is dissolved. Generously brush warm glaze over muffins. Serve immediately and enjoy!

Nutrition