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Gingerbread Muffins
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| 1/4 cup | packed brown sugar |
| 1/2 cup | molasses |
| 1/3 cup | milk |
| 1/3 cup | vegetable oil |
| 1 | egg |
| 2 cups | all purpose flour |
| 1 tsp | baking powder |
| 1/2 tsp | ground ginger |
| 1/2 tsp | salt |
| 1/2 tsp | baking soda |
| 1/2 tsp | cinnamon |
| 1/4 tsp | allspice |
| Glaze Mix the following together until desired consistency is reached: | |
| 1 TB | butter softened |
| 1 1/4 cup | powdered sugar |
| 2-3 TB | milk |
Heat oven to 400. Grease bottoms only of 12 regular size muffin cups or place a paer baking cup in each muffin cup.
In a large bowl beat brown sugar, molasses, milk, oil, and egg with spoon (or use a mixer). Stir in remaining ingredients just until flour is moistened. Divide batter evenly into the muffin cups.
Bake 18-20 minutes or until tooth pick inserted in center comes out clean. Immediately remove from pan to wire rack to cool. Drizzle powdered sugar glaze over top.
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