GINGERBREAD MUFFINS

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Gingerbread Muffins image

Make up this batter and keep it in the refrigerator for up to 2 weeks to bake as you need muffins. These are excellent and so easy.

Provided by Marie

Categories     Quick Breads

Time 35m

Yield 36 muffins

Number Of Ingredients 9

3 eggs
1 cup molasses
1 cup brown sugar
3 1/2 cups flour
1 tablespoon baking soda
1 tablespoon ground cloves
1 tablespoon ground ginger
1/2 lb butter, melted
1 cup hot water

Steps:

  • Combine all ingredients in a large bowl and refrigerate until ready to use.
  • Bake in paper lined muffin tins at 350 degrees for 20 to 25 minutes.
  • Batter will keep for 2 weeks in refrigerator.

Nutrition Facts : Calories 146.8, Fat 5.7, SaturatedFat 3.4, Cholesterol 29.1, Sodium 161.4, Carbohydrate 22.5, Fiber 0.4, Sugar 11.2, Protein 1.9

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