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3/4 cup molasses (not blackstrap)
2 large Horizon Organic eggs
5 tablespoons Horizon Organic butter, melted and cooled
1/2 cup applesauce
1 tablespoon ground ginger
1 1/2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup Horizon Organic lowfat milk
1 cup unbleached all-purpose flour
1/2 cup whole wheat flour
1 8-ounce container cream cheese, room temperature
3 tablespoons maple syrup
1/2 teaspoon vanilla
Turbinado sugar for sprinkling
Preheat the oven to 400 degrees. Spray or line a 12-cup muffin pan with muffin cups. In a large bowl whisk together molasses, eggs, melted butter, applesauce, salt, spices, baking soda, baking powder and milk. Scrape down the sides and bottom of the bowl. Sift in flours and mix until combined. To make filling, beat together cream cheese, maple syrup and vanilla in a small bowl. Fill cups 1/4 of the way with gingerbread batter. Drop a tablespoon of filling into each cup and cover with gingerbread batter until muffin cups are full. Sprinkle with turbinado sugar. Bake for 18 to 20 minutes, until tops spring back. Transfer to a rack to cool. When cool, store tightly covered in refrigerator up to one week. Bring back to room temperature to serve.
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