On the 23rd day of Christmas treats I share, Gingerbread Muffins. I got this one from good ole Betty Crocker, a guarantee!! I LOVE gingerbread!
1/4 cup packed brown sugar
1/2 cup molasses
1/3 cup milk
1/3 cup vegetable oil
2 cups Gold Medal® all-purpose flour
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
Decorator sugar crystals, if desired
1/2 cup white vanilla baking chips, melted, if desired
Heat oven to 400°F. Place paper baking cup in each muffin cup.
In large bowl, beat brown sugar, molasses, milk, oil and egg with spoon. Stir in remaining ingredients except decorator sugar crystals and melted baking chips just until flour is moistened. Divide batter evenly among muffin cups. Sprinkle with sugar crystals.
Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to cooling rack. Cool completely, about 30 minutes. Drizzle with melted baking chips.