“Snack”urday: Apple Gingerbread Muffins

It is becoming an unfortunate habit that Snackurday is late.  I will try to do better next week!  We had soccer today and everything just went downhill from there.  Now I have the kids and the hubby in bed and I had time to enjoy baking!  I am giving you all another great fall recipe.

These would be perfect to make at night when the kids are in bed and give them for breakfast in the morning!  Super easy and delicious.  Not to mention healthy!

Apple-Gingerbread Muffins

Printable Version Here

• 2 cups Flour
• ¼ cup packed brown sugar
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp ginger
• ½ tsp salt
• ¼ tsp nutmeg
• ½ cup molasses
• ¼ cup milk
• ¼ cup butter or margarine (melted)
• 1 large egg
• 2 medium apples peeled and finely chopped (about 2 cups)
• 1/3 cup pecans

Directions

1. Preheat oven to 400 degrees.  Grease or place liners in a muffin pan.
2. In large bowl combine dry ingredients; Flour, sugar, baking soda, & spices.  Set aside.
3. In small bowl beat together wet ingredients; Molasses, milk melted butter,  and egg.
4. Add wet mixture to dry mixture.  Stir until flour is moistened (batter will be lumpy).
5. Gently stir in Apples and Pecans.  (I could have chopped my apples smaller.  I am dangerous with a knife so I decided that they were small enough:) )
6. Spoon into prepared muffin pan.  Bake until toothpick inserted in the center of muffin comes out clean, about 20 minutes.
7. Remove immediately from pan.
8. Makes 12 muffins…depending on size.

They make the house smell sooo good!

These are even better the second day!   We had some again this morning, and the flavors really come together after they sat overnight!

(Dairy Free)

Use Butter flavored Crisco instead of butter and use soy or rice milk in place of regular milk.

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Tagged as: Dairy Free, recipes, snackurday