Snappy Ginger Muffins

• ½ cup vegetable oil
• ¼ cup white granulated sugar
• ¼ cup brown sugar
• 1 cup molasses
• 1 egg
• 3 cups all-purpose flour
• 1½ tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• ½ tsp salt
• 1 cup water

Ingredients for 20 servings (1.2 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Preheat oven to 350°F.

   Oven
2. 2

   In a mixing bowl, beat the oil and the sugars.

3. 3

   Beat in molasses and egg.

4. 4

   Combine the flour, baking soda, cinnamon, ginger, and salt.

5. 5

   Stir into molasses alternating with water.

6. 6

   Fill greased or paper-lined muffin cups ⅔ full.

7. 7

   Bake for 20–25 minutes, or until a wooden toothpick comes out clean.

   Oven
8. 8

   Cool in pan for 10 minutes before turning out to a wire rack.