Monday, January 23, 2017

Gingersnap Muffins


Gingersnap Muffins
1 3/4 c Whole wheat flour           2 T brown sugar
   1 1/2 tsp cinnamon                    1 T baking powder
1/2 tsp each: ginger, cloves, salt                          
(alt flours: 3/4 c whole wheat flour & 1/2 c oat flour).
1- Stir together and set aside                           


         2- Mix 2 c. bran flakes (or 1 1/4 c. 100% bran cereal) and 1 1/4 c. milk.
             Let stand for 2 minutes.        
         3- Then add 1/4 c. molasses, 1 lg egg, 3 T olive oil. Combine and mix well.

4- Add to cereal mixture
5- Pour wet into dry mixes and stir until moistened
6- Fill muffin tins 2/3 full. Bake at 400 F for 18-20 min.
If using muffin cup holders, allow muffins to cool down before taking them out of their holders.
Makes 12 medium sized muffins.

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