"Sugar and spice, buttermilk and light olive oil make these gingerbread muffins light and delicious, especially when topped with vanilla frosting." — Crisco® Pure Olive Oil
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Crisco® Original No-Stick Cooking Spray
2 1/2 cups
Pillsbury BEST® All Purpose Flour
Crisco® Light Tasting Olive Oil
1 (16 ounce) can
Pillsbury® Vanilla Frosting or Pillsbury® Lemon Frosting
I used a melted stick of butter in place of the olive oil (I had more butter than I did olive oil) and I doubled the spices (not including the salt). I sprinkled the muffins with sugar before I stuck them in the oven. 350* for 20 minutes and they looked absolutely beautiful, nevermind smelled AH-MAZING. Really glad I doubled the spices. I might just triple them next time, then it might be perfect.
Five stars with more spices. NOTE: I will say that baking them for 20 minutes was a touch too long. Because I filled the muffin tins almost all the way to the top, I baked them at the temperature I always do with muffins. Next time, I'll cut back by five minutes. Because they came out dry, I might make a simple lemon glaze for the top of them in the morning--cup powdered sugar, tablespoon butter, pinch salt, couple tablespoons fresh lemon juice.
This recipe has great bones. I had to make some alterations, since though I know it's a Crisco recipe, I can't see using anything but butter in a gingerbread recipe. I substituted 1/2 cup of butter for the olive oil. I worked the butter (cut into cold pieces) into the dry ingredients until the mixture was crumbly, and then added the eggs and buttermilk. Because these are muffins and not cupcakes, I decided to skip the frosting. Instead, I added 1 cup white chocolate chips to the muffin batter. I baked these at 375 F for 20 minutes. They came out moist and delicious!
I agree that the spices need increasing. I doubled each of the cinnamon, ginger and cloves and will triple them next time. I too reduced the heat to 375F and baked them for 15 mins - they were great! The oil works fine in this recipe but I will try using butter next time to see how it tastes. I'm also going to add pumpkin or apple sauce to make it denser. I too left out the icing since I wanted it to be a healthy snack for my son to take to school.
These really didn't taste like anything. I think you would have to double the spices and molasses to get any flavor. I was disappointed. My kids woke up asking for gingerbread and decided to make these. Also, mine were not dark like the picture.
* Percent Daily Values are based on a 2,000 calorie diet.
Gingerbread Muffins by Crisco(R) Olive Oil
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 151
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