,
4 Muffins
2 1/2 | Tbs | oil | ¼ | tsp | Cinnamon |
1/2 | ounce | Semi Sweet Chocolate | ¼ | tsp | Ground ginger |
5 | Tbs | Brown Sugar | 1/16 | tsp | Nutmeg |
9 | Tbs | Flour | 1 | Large | Eggs |
1 | Tbs | Cocoa | 2 | Tbs | Molasses |
1/4 | tsp | Baking soda | 1/4 | Cup | Milk |
1/8 | tsp | Salt | 6 | Tbs | Dried cranberries |
8 muffins 350 degrees
5 | Tbs | oil | ½ | tsp | Cinnamon |
1 | ounces | Semi Sweet Chocolate | ½ | tsp | Ground ginger |
½ | Cup | Brown Sugar | 1/8 | tsp | Nutmeg |
1 1/8 | Cups | Flour | 1 | Large | Eggs |
2 | 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 | 1 | tsp | Cinnamon |
2 | ounces | Semi Sweet Chocolate | 1 | tsp | Ground ginger |
1 | Cup | Brown Sugar | ¼ | tsp | Nutmeg |
2 ¼ | Cups | Flour | 2 | Large | Eggs |
¼ | Cup | Cocoa | ½ | Cup | Molasses |
1 | tsp | Baking soda (1 ½ at normal altitude) | 1 | 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.