Gingerbread

By Stephanie

I LOVE the spices in gingerbread.  It’s not too sweet and has all the taste of the holidays.  And actually I LOVE the smell of molasses too.  My kids don’t, bit it brings back memories and has a taste that can’t be duplicated.  I turned these into some mini muffins, but you can put it in a 8X8 pan and make it into a cake.  Either way…SO good.  I would add in nuts…but kido with allergy. 

Gingerbread

Makes 1 cake or 24 mini muffins

1 egg

1/2 cup molasses

1/2 cup sugar

5 Tbsp butter, melted

2/3 cup milk

1 tsp white vinegar

1 1/2 cups flour

1 tsp baking soda

1 tsp ginger

1 1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp salt

In large bowl combine egg, molasses, sugar and butter.  Mix together well.  In separate bowl combine flour, soda and spices.  Put vinegar into milk.  Alternately add in milk and flour mixture 1/2 at a time.  Put into greased pan.  For muffins cook at 350 degree for 13-15 minutes.  For cake cook for 30 minutes.