ONE BOWL SPICED GINGERBREAD MUFFINS

I turned twenty eight years old at the beginning of the week, and we celebrated with a fancy dinner out, and a surprise ice skating date. Watching my big, tall husband, who had never ice skated before, slowly and awkwardly making his way around the rink, gripping the rail with every step as elementary school kids lapped him, and falling more than once in front of the crowd, cemented all the love in the world that I have for my wonderful man. Side note: this was also the first time ever, that I’ve out-performed him in any activity even remotely athletic.

The rest of the week is a blur of flour, butter and sugar. Until Thursday.

I was getting ready for a black-tie holiday ball for my Honey’s office, running terribly late with the hair and nail and makeup efforts that I always think will take less time than they do, when my mom called.

Gingerbread Muffins

• 1/2 cup (1 small/medium) very ripe banana, mashed
• 1 large egg
• 1 tsp pure vanilla extract
• zest of half an orange (optional)
• 1-1/2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/2 tsp fine-grain sea salt
• 1/2 cup canola or vegetable oil
• 1/3 cup molasses
• 1/3 cup unsweetened almond milk (or sub 2% dairy milk)
• 1/3 cup granulated sugar
• 1/3 cup dark brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 2-1/4 cups all-purpose flour
• Maple Vanilla Glaze or Frosting
• 1 cup powdered sugar, sifted
• 1-2 Tbsp milk
• 1 Tbsp pure maple syrup
• 1 tsp pure vanilla extract

Instructions

1. Gingerbread Muffins
2. Preheat the oven to 400 degrees F. Line a 12-cup muffin pan with paper liners or lightly grease with butter or non-stick cooking spray. Set aside.
3. ..................................

for full instructions please see : www.forkknifeswoon.com

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