Ingredients

The following ingredients have 12 Servings
  • 2 1/2 cups all-purpose flour ((300g))
  • 3/4 cup + 1 Tbsp light or dark brown sugar ((160g))
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 tsp sea salt
  • 2 large large eggs
  • 1 tsp vanilla extract
  • 1/3 cup + 1 Tbsp vegetable or canola oil ((100ml))
  • 5 Tbsp honey
  • 2 Tbsp molasses (not blackstrap (or use 2 Tbsp. more honey))
  • 1/3 cup + 1 Tbsp milk ((100ml))
  • Powdered sugar, for garnish

Instruction

  • Preheat your oven to 350° F Grease or line 12 muffin cups. (I used paper liners, but the muffins didn't stick at all to them, so I suspect you'd have no trouble with just greasing the pans).
  • In a large bowl combine the flour, sugar, baking powder, cinnamon, ginger, cloves and salt.
  • In another bowl combine the eggs, vanilla extract, oil, honey, molasses and milk.
  • Add the wet ingredients to the dry and mix with a rubber spatula just until combined. Don’t over-mix.
  • Evenly distribute the batter among all muffin cups (I only got 11 muffins. I filled the empty muffin cup 2/3 full with water before baking to ensure even baking, and bake in the pre-heated oven for about 20-30 minutes, or until a tester comes out clean. (Baking time will vary based on oven/pan and size of muffins).
  • Garnish with a generous dusting of icing sugar.