Gingerbread Muffins by Crisco® Olive Oil Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Nov. 29, 2011
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.
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Photo by Jenbeth

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Reviewed: Nov. 4, 2011
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.
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Photo by Victoire

Cooking Level: Beginning

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Photo by Sarah Jo
Reviewed: Oct. 2, 2011
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.
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Photo by Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Belle Vernon, Pennsylvania, USA

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Reviewed: Sep. 25, 2011
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!
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Photo by ELVISCOSTELLOFAN

Cooking Level: Intermediate

Home Town: El Paso, Texas, USA
Living In: Austin, Texas, USA

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