The warm, spicy flavor of gingerbread in a muffin, instead of fussy cookies. Perfect for breakfast, teatime, or anytime!
This month for the Secret Recipe Club, I was assigned to Jessie Weaver, written by Jessie. 🙂 Jessie lives with her family in Tennessee too–in fact, she used to live in Nashville! How fun. Jessie has three little ones and still has time to blog on many subjects, from recipes to faith to family fun. Going to her blog is always a joy and I love seeing what she posts for Secret Recipe Club each month. While Jessie has a lot of great recipes on her blog, two that caught my eye were Peanut Butter Pie with Pretzel Crust and Gingerbread Muffins with White Chocolate Chips. I let Ben pick and muffins it was! These muffins are SO seasonally appropriate, huh? 🙂
I always love a good muffin, and these were no exception. They come together in just a few minutes in one bowl for easy cleanup… and smell absolutely amazing as they bake! We put up our tree on Friday and let me tell you, I should have made them while we were decorating. These muffins can compete with a gingerbread candle for best smell ever. I actually have a gingerbread candle, so I should do a test run. Haha. But as for taste, I think muffins win over candles any day! They’re perfect to make on a cold afternoon during the holiday season. If you like, you can add white chocolate chips like Jessie did. I’m sure they’re great that way too. Enjoy!
from Jessie Weaver
- 2 cups white whole wheat flour
- 2 tablespoons cocoa powder
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1/2 cup sugar
- 1/2 cup oil [coconut or canola, or melted butter]
- 1/2 cup molasses
- 1/3 cup milk
- 2 eggs
- 1/2 cup white chocolate chips, optional — I think cinnamon chips could also be yummy too
Preheat oven to 350 degrees F. Line a muffin tin with paper liners or spray well with cooking spray.
In a large bowl, whisk together flour, cocoa powder, ginger, baking soda, and sugar. In a measuring cup, whisk together oil, molasses, milk, and eggs. Pour wet ingredients into dry and stir until just mixed. Fold in white chocolate chips, if using, then divide batter between muffin cups, about 2/3 way full.
Bake for 25 minutes, or until toothpick comes out clean when inserted in the middle.
For more SRC recipes, check out the link below:
Linked up with Weekend Potluck.