Snappy Ginger Muffins

🧂 Ingredients

• 1/2 cup canola oil

  or avocado oil
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar

  packed
• 1 cup molasses
• 1 large egg
• 3 cups unbleached all-purpose flour

  (bleached flour toughens baked goods)
• 1 1/2 tsp. baking soda
• 1/2 tsp. sea salt
• 1 tsp. ground cinnamon
• 1 tsp. ground ginger
• 1 cup half-and-half

Instructions

• 1 Spray three 24-tin miniature muffin tins with cooking spray; set aside.
• 2 Preheat oven to 400º.
• 3 In a large mixing bowl, beat granulated sugar, brown sugar and oil until well
  combined.
• 4 Add molasses and egg and beat again.
• 5 In a separate mixing bowl, combine flour, baking soda, salt, cinnamon and
  ginger.
• 6 Stir well so spices are well incorporated with the flour.
• 7 Add flour mixture to molasses mixture alternately with half-and-half.
• 8 Spoon muffin batter into prepared muffin tins about two-thirds full.
• 9 Bake at 400º about 8-10 minutes, or until a toothpick inserted in center comes
  out clean.
• 10 DO NOT OVERBAKE!
• 11 Cool muffins in pan about 10 minutes before removing to a wire cooling rack. 

Nutrition Info