Gingerbread Muffins

It's the season for ginger! I've been wanting to make gingerbread but never got around to searching for a recipe. So when my Food Network magazine came this month and I saw it had this easy recipe for Gingerbread Muffins I quickly whipped up a yummy batch. I had never had gingerbread or ginger muffins before so I didn't know if I'd like it.  Once it slightly cooled I ate one right up. And... of course it was amazing!

I loved how the top was slightly crunchy while the rest of the muffin was soft. It has a nice hint of ginger and my favorite part is a hint of chocolate since the recipe calls for 2 tablespoons of cocoa. Mmm! These would be perfect for a neighbor gift or just for a nice warm snack.

Gingerbread Muffins
Slightly adapted from the Food Network Magazine (December 2012)
Ingredients:
2 cups flour
2 tablespoons cocoa
1 tablespoon ginger
1 teaspoon baking soda
1/2 teaspoon salt
1 stick butter, melted
1/2 cup sugar
1/3 cup molasses
1/4 cup milk
2 eggs

Directions:
Line a muffin pan with 12 liners. Preheat oven to 350 degrees F. In a large mixing bowl, mix the flour, cocoa, ginger, baking soda and salt together.  In a medium mixing bowl, whisk in the melted butter, sugar, molasses, milk and eggs.  Fold into the flour mixture.  Divide among 12 prepared muffin cups; bake 20 to 25 minutes.