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 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:
Preheat oven to 400 degrees.
In a medium bowl, combine flours, sugars, baking powder and spices.
In a large bowl combine sour milk, oil, egg substitute and molasses. Add flour mixture to sour milk mixture a little at a time and stir to combine. Do not overmix.
Pour into foil cupcake papers 2/3 full. If not using foil cupcake papers, spray muffin tin with nonstick pan spray. Bake 15 minutes, or until toothpick inserted in the center comes out clean. Remove from pan immediately to cool.
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More About This Recipe
To make 3/4 cup sour milk, add 1 3/4 teaspoon lemon juice or vinegar to a measuring cup. Add milk to bring it to the 3/4 cup level. Set aside to curdle. you may use buttermilk, but it will increase the sodium content.
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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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