Gingerbread Muffins

Tis the season to eat plenty
Trallalalallaaaa lalalallaah

I’ve been stretching myself a bit thin this past month, what with a full time job, side baking business, choir rehearsals, and now the holiday season is fast approaching, which means deadlines and holiday baking! We’re also flying back to Miri (beautiful seaside town in Sarawak, Borneo, where I spent the first seven years of my life) over Christmas to spend time with family and friends for a special occasion (can’t say yet!).

Tonight, however, is the final rehearsal for the choir’s Christmas show (check it) which consists of one (1) caroling session in Publika (come by and bring me a Boost juice!), and two (almost) back-to-back full concerts almost across town. I thought to bring some treats for the group before we break up for the holidays, just as a “thank you for being so fun over the past few months” gift.

So here’s the recipe (for what would have been gingerbread cupcakes… but I didn’t feel like adding more sugar).

Gingerbread Muffins
Yield: 12 standard sized muffins

  • 1/2 cup canola oil
  • 1/2 cup caster sugar
  • 1/2 cup molasses
  • 1 egg, beaten
  • 1 1/2 cup flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp ground ginger
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/8 tsp ground cloves
  • 1/2 cup boiling water

  1. Preheat oven to 180C and lay out muffin liners
  2. Beat the canola oil, caster sugar, and molasses until combined, then add in the egg and continue beating until incorporated
  3. Combine the flour, baking soda, baking powder, ginger, cinnamon, salt, and ground cloves in a medium sized bowl and add to the liquid mixture. Beat until incorporated, then slowly trickle in the hot water. Continue beating for about another minute or two then divide between the muffin liners
  4. Lower the heat to 165C, and bake for 35 minutes or until a skewer poked through an angle comes out clean
  5. Eat!

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