Baked goods made with ginger have been sounding really good to me lately! I remembered I had one of my sweet mother's Sue Gregg cookbooks and in this particular one was an all time favorite moist ginger molasses muffin that my sister often made into little muffins and served for lunch! Best served warm and slathered with butter! I guarantee you want be able to eat just one!
Makes 12-15 muffins
Bake at 325° for 20-25 minutes
Blend together thoroughly:
1/4 cup softened butter
1 egg
1/2 cup blackstrap molasses
1 cup water
Fold in dry ingredients:
2 cups whole wheat pastry flour
2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1/2 baking soda
1 1/2 baking powder
1/2 teaspoon salt
Fill greased muffin pan cups almost full and bake at 325° for 20-25 minutes.
Cool 2-3 minutes before removing from pan.
Enjoy!
