Double Chocolate Cranberry Gingerbread Muffins


4 Muffins 

2 1/2 Tbs oil ¼  tsp Cinnamon 
1/2 ounce Semi Sweet Chocolate ¼  tsp Ground ginger  
Tbs Brown Sugar 1/16  tsp Nutmeg  
Tbs Flour  Large  Eggs  
Tbs Cocoa  Tbs Molasses 
1/4  tsp Baking soda  1/4  Cup Milk  
1/8 tsp Salt  Tbs Dried cranberries 

8 muffins                               350 degrees 

Tbs oil ½  tsp Cinnamon 
ounces Semi Sweet Chocolate ½  tsp Ground ginger  
½  Cup Brown Sugar 1/8 tsp Nutmeg  
1 1/8 Cups Flour  Large  Eggs  
Tbs Cocoa  ¼  Cup Molasses 
½  tsp Baking soda (3/4 tsp at normal altitude) ½  Cup Milk  
¼ tsp Salt  ¾  Cups Dried cranberries 

16  Muffins 

10 Tbs oil tsp Cinnamon 
ounces Semi Sweet Chocolate tsp Ground ginger  
Cup Brown Sugar ¼ tsp Nutmeg  
2 ¼ Cups Flour  Large  Eggs  
¼ Cup Cocoa  ½ Cup Molasses 
tsp Baking soda (1 ½ at normal altitude) Cup Milk  
½ tsp Salt  1 ½ Cups Dried cranberries 

1. Preheat oven to 350F and line muffin pans with paper liners. 

2. Melt the butter and chocolate together in a small bowl in the microwave and cool slightly. 

3. In a large bowl, combine brown sugar, flour, cocoa, soda, salt, cinnamon, ginger and nutmeg. 

4. In a measuring container combine the egg, molasses, and milk. 

5. Stir in the melted chocolate. 

6. Add the chocolate mixture to the flour mixture and gently mix until just combined. 

7. Fold in the cranberries and spoon the batter into the muffin cups. Fill only ⅔ cups full. 

8. Bake in a preheated oven for 20 minutes or until a toothpick comes out 

clean. Cool in pan for 5-8 minutes and transfer on a wire rack. Dust with powdered sugar and serve warm. 

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