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Gingerbread Breakfast Muffins

By

IC cookbook by Bev Laumann

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Gingerbread Breakfast Muffins 0 Picture

Ingredients

  • 4 c flour
  • 2 t baking powder
  • 1 t baking soda
  • 2/3 c sugar
  • 1 t salt
  • 1 t ginger
  • 1 t cinnamon
  • 1/2 t allspice
  • 1 c toasted wheat germ
  • 6 eggs
  • 1/2 c molasses
  • 1 T fresh grated orange peel
  • 2/3 c salad oil
  • 2 c milk

Details

Preparation time 10mins
Cooking time 35mins

Preparation

Step 1

In a large bowl mix together very well the flour, powder and soda. Mix in the rest of the dry ingredients.
In another bowl, whisk the eggs slightly, then whisk in molasses, peel, oil and milk.
Add liquid mix all at once to dry ingredients and stir just until moistened. Divide the batter between 18 greased or paper muffin tins. Bake at 375 for 25 min.

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