Gingerbread Man Muffins
Easy gingerbread muffins with whole wheat, warm spices and molasses. Uses sour milk or buttermilk. Ready in about 15 minutes of baking.
This recipe comes to us courtesy of the "Spice of Life Cookbook" by Treva Davis (no longer in print).
Submitted by: Treva Davis from Dousman, WI
Yield: Makes 12 Muffins
- A mix of all purpose and whole wheat flours with warm spices and molasses creates a classic gingerbread flavor.
- Use sour milk or buttermilk, an egg substitute or 2 large eggs, and avoid overmixing for tender muffins.
- Bake in a greased or foil-lined muffin tin at 400°F for about 15 minutes and cool immediately to keep texture.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
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Frequently Asked Questions
How do I make the sour milk called for in the recipe?
Measure 3/4 cup milk, add 1 3/4 teaspoons lemon juice or white vinegar, stir and let sit 5 minutes until it thickens slightly. You can also use buttermilk instead.
Can I use real eggs instead of the egg substitute?
Yes. Replace the 1/2 cup egg substitute with 2 large eggs. Beat them lightly before mixing into the wet ingredients.
Can I make these muffins gluten free?
Yes. Replace the flour with a 1-to-1 gluten free baking blend. For best texture use a blend that contains xanthan gum or add 1/4 to 1/2 teaspoon xanthan gum if your blend does not include it.
How should I store or freeze the muffins?
Store cooled muffins in an airtight container at room temperature up to 2 days or in the fridge up to 5 days. To freeze, wrap individually or place in a freezer bag and freeze up to 3 months. Thaw at room temperature or warm briefly in the oven or microwave.
Can I reduce the sugar or substitute sweeteners?
You can reduce the granulated sugar by up to 1/8 cup without major texture changes, but molasses adds important flavor. If using a sugar substitute, follow the product conversion and expect slight changes in texture and browning.
Any tips to avoid dense or tough muffins?
Do not overmix once you combine wet and dry ingredients. Stir just until the flour is moistened. Fill cups two thirds full and remove muffins from the pan right after baking to cool.
Can I add mix-ins or make shaped gingerbread men muffins?
Yes. Fold in raisins, chopped nuts or chocolate chips sparingly. For shaped muffins, use a gingerbread man mold or bake thin batter in shaped silicone pans. Standard muffin batter may not hold fine cutout cookie shapes.
How do I make the sour milk called for in the recipe?
Measure 3/4 cup milk, add 1 3/4 teaspoons lemon juice or white vinegar, stir and let sit 5 minutes until it thickens slightly. You can also use buttermilk instead.
Can I use real eggs instead of the egg substitute?
Yes. Replace the 1/2 cup egg substitute with 2 large eggs. Beat them lightly before mixing into the wet ingredients.
Can I make these muffins gluten free?
Yes. Replace the flour with a 1-to-1 gluten free baking blend. For best texture use a blend that contains xanthan gum or add 1/4 to 1/2 teaspoon xanthan gum if your blend does not include it.
How should I store or freeze the muffins?
Store cooled muffins in an airtight container at room temperature up to 2 days or in the fridge up to 5 days. To freeze, wrap individually or place in a freezer bag and freeze up to 3 months. Thaw at room temperature or warm briefly in the oven or microwave.
Can I reduce the sugar or substitute sweeteners?
You can reduce the granulated sugar by up to 1/8 cup without major texture changes, but molasses adds important flavor. If using a sugar substitute, follow the product conversion and expect slight changes in texture and browning.
Any tips to avoid dense or tough muffins?
Do not overmix once you combine wet and dry ingredients. Stir just until the flour is moistened. Fill cups two thirds full and remove muffins from the pan right after baking to cool.
Can I add mix-ins or make shaped gingerbread men muffins?
Yes. Fold in raisins, chopped nuts or chocolate chips sparingly. For shaped muffins, use a gingerbread man mold or bake thin batter in shaped silicone pans. Standard muffin batter may not hold fine cutout cookie shapes.
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