Snappy ginger muffins
20 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Vegetable oil |
| ¼ | cup | Sugar |
| ¼ | cup | Packed brown sugar |
| 1 | cup | Molasses |
| 1 | each | Egg |
| 3 | cups | All-purpose flour |
| 1½ | teaspoon | Baking soda |
| 1 | teaspoon | Ground cinnamon |
| 1 | teaspoon | Ground ginger |
| ½ | teaspoon | Salt |
| 1 | cup | Water |
Directions
In a mixing bowl, beat the oil and sugars. Beat in molasses and egg.
Combine the flour, baking soda, cinnamon, ginger and salt; stir into molasses mixture alternately with water. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 deg. for 20 to 25 min. or until muffins test done. Cool in pan for 10 minutes before removing to a wire rack. Yield: about 20 standard size muffins.
Recipe By : Country Woman
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