Muffins fresh out of the oven are one of the best things on Earth. That’s a fact Jack. Chelsea has been after me since last week to eat the rest of the cream cheese frosting in the fridge left over from the bundt cake we made last week, so I figure if she’s going to eat frosting I might as well put a muffin underneath. This ginger muffin recipe is from one of the e-books from Crosby’s Molasses, they are incredibly simple and take so few ingredients but are crazy good and just slightly sweet (topped with left over cream cheese frosting? Decadent!)
Ginger Muffins – Crosby’s Molasses Family Favourites – 2nd Edition
- 1 egg
- 1/4 cup Crosby’s Fancy Molasses
- 1/4 cup milk
- 3 tbsp melted butter
- 1 cup flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp sugar
- 1/8 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp ginger
In a mixing bowl (or two cup measure), mix together all wet ingredients. In another bowl, whisk together the dry ingredients and all at once pour the wet into the dry and combined until just mixed. Spoon evenly into greased muffin tins and bake at 375 for 15-20 minutes (I have convection and did 375 for 11 minutes and they were perfect). Makes 1 dozen small(ish) muffins. Chelsea loved helping me whip up these muffins, in fact, she did most of the work herself.
The highest grade of molasses available, fancy molasses is the pure juice of the sugar cane, condensed, inverted and purified. It is 100% natural and contains no additives or preservatives. It is lighter in colour than the other molasses products, and the flavour is tangy sweet.
This is the first of three posts I’ll be sharing with you over the next few weeks that use molasses as a key ingredient. It’s amazing how versatile of an ingredient is is, from baking to sauces and savoury dishes, it’s unique flavour blends well with almost anything. One of my favourite childhood foodie memories is having peanut butter and molasses on warm oatmeal bread… and still one of my favourite treats. There is an oatmeal bread recipe in the same e-book as this recipe… who knows? It might be the next recipe I try – yummmmm.
Do you use much molasses in your cooking and baking? Let me know some of your favourites!
I’d like to thank Crosby’s Molasses for sponsoring this post. Opinions, as always, are my own.