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Gingerbread Muffins by Crisco® Olive Oil

By: Crisco® Pure Olive Oil

"Sugar and spice, buttermilk and light olive oil make these gingerbread muffins light and delicious, especially when topped with vanilla frosting."

Rate/Review | Read Reviews (4)

Prep Time:
10 Min

Cook Time:
15 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 muffins

Ingredients

Crisco® Original No-Stick Cooking Spray
2 1/2 cups Pillsbury BEST® All Purpose Flour
1/2 cup sugar
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves (optional)
1/2 cup Crisco® Light Tasting Olive Oil
1/2 cup dark molasses
2 large eggs
3/4 cup buttermilk
1 (16 ounce) can Pillsbury® Vanilla Frosting or Pillsbury® Lemon Frosting

Directions

Heat oven to 400 degrees F. Coat 12 muffin cups lightly with no-stick cooking spray.
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.
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.
Spread cooled muffins with frosting. Decorate as desired.