Do you have any gingerbread fans in your house? I do! My family loves gingersnaps, and warm gingerbread cake with cream sauce, so when I came across this muffin recipe I knew I had to make them! They were very good! My family loved them and I loved the way our home smelled while they baked! Yum! Perfect muffin for this time of year!
And I have a couple things to tell you —
First off–I am very sorry that I have not been posting my weekly menus the last few months! I actually forgot about them since I put the menu tab at the top of Melandboys instead of doing it as my Monday post. I had a couple emails requesting it and I am glad for the reminder! Yes I will post my menus again and I would love to see yours too! Send me a link at if you have them posted! Dinner inspiration is always appreciated!
Last but MOST IMPORTANT–my old neighbor and sweet friend has created a beautiful online boutique this Christmas called The Good Bird Design and all the proceeds go to an orphanage in Ghana. The products are all handmade and the craftsmanship and detail is amazing—but the best part is that these gifts you purchase from their store have the added gift of helping babies in Africa who desperately need it! I hope you will take a look and do a little Christmas shopping there this week! This is the last week they are doing it and what a wonderful cause!
submitted by Melanie~The Sisters Cafe
1/4 cup packed brown sugar
1/2 cup molasses
1/3 cup milk
1/3 cup vegetable oil
2 cups all purpose flour
1 tsp baking powder
1/2 tsp ground ginger
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp allspice
Mix the following together until desired consistency is reached:
1 TB butter softened
1 1/4 cup powdered sugar
2-3 TB milk
Heat oven to 400. Grease bottoms only of 12 regular size muffin cups or place a paer baking cup in each muffin cup.
In a large bowl beat brown sugar, molasses, milk, oil, and egg with spoon (or use a mixer). Stir in remaining ingredients just until flour is moistened. Divide batter evenly into the muffin cups.
Bake 18-20 minutes or until tooth pick inserted in center comes out clean. Immediately remove from pan to wire rack to cool. Drizzle powdered sugar glaze over top. Enjoy!
Recipe Source: slightly adapted from the Betty Crocker Christmas Cookbook