Big & Soft Gingerbread Muffins
Combine 2.5 cups flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/4 teaspoon salt and 1 tablespoons Gingerbread spice mix.
In a separate bowl, whisk 1/2 cup milk, 1/2 cup brown sugar, 1/3 cup oil, 1/2 cup molasses, 2 eggs and 1 teaspoon vanilla until smooth.
Add the wet to the dry ingredients and fold together just until combined.
Optional: Fold in 1/3 cup roughly chopped crystallized ginger for a more intense flavor.
Distribute between 12 lined muffin cups. Sprinkle with coarse sugar and bake.
They are so big and soft - the perfect holiday breakfast!
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