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Gingerbread Muffins by Crisco® Olive Oil

  • 12servings
  • 15minutes
  • 425calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, C
MineralsNatrium, Fluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Crisco® Original No-Stick Cooking Spray

  2. 2 1/2 cups Pillsbury BEST® All Purpose Flour

  3. 1/2 cup sugar

  4. 2 teaspoons baking soda

  5. 1/2 teaspoon salt

  6. 1/2 teaspoon ground cinnamon

  7. 1/2 teaspoon ground ginger

  8. 1/4 teaspoon ground cloves

  9. 1/2 cup Crisco® Light Tasting Olive Oil

  10. 1/2 cup dark molasses

  11. 2 large eggs

  12. 3/4 cup buttermilk

  13. 1 (16 ounce) can Pillsbury® Vanilla Frosting or Pillsbury® Lemon Frosting

Instructions Jump to Ingredients ↑

  1. Heat oven to 400 degrees F. Coat 12 muffin cups lightly with no-stick cooking spray.

  2. Combine flour, sugar, baking soda, salt, cinnamon, ginger and cloves in large bowl. Whisk together olive oil, molasses, eggs and buttermilk in small bowl. Stir liquids into flour mixture just until moistened. Divide batter evenly into prepared muffin cups, about 3/4 full.

  3. Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool on rack 10 minutes. Remove from pan and cool completely.

  4. Spread cooled muffins with frosting. Decorate as desired.

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