Chocolate Gingerbread Cranberry Lemon Muffins
By
Tiffany Bannworth
@MissAnubis
1
These are lovely on a cold, December morning. My boys grab two at a time.
Most recently, we served them as a nighttime treat with from scratch Orange Spice Eggnog.
Most recently, we served them as a nighttime treat with from scratch Orange Spice Eggnog.
Ingredients
- 2 c
- ultragrain flour
- 1 c
- dark brown sugar
- 1/4 c
- honey
- 2 Tbsp
- dark molasses
- 1 c
- milk
- 3/4 c
- oil
- 2
- eggs
- 1/4 c
- dark cocoa powder
- 1 Tbsp
- baking powder
- 1 Tbsp
- cinnamon
- 1 tsp
- ginger
- 1/4 tsp
- allspice, ground
- 1/4 tsp
- nutmeg
- 2 Tbsp
- lemon zest, grated
- 1 tsp
- lemon extract
- 1 tsp
- vanilla
- 2 Tbsp
- ground walnuts
- 1 c
- dried or fresh cranberries
- demera sugar for sprinkling
How to Make Chocolate Gingerbread Cranberry Lemon Muffins
- 1In a mixing bowl, cream sugars and eggs.
- 2Add all liquid ingredients, mix well. Then all dry ingredients, save cranberries. Beat for about 3 minutes.
- 3Fold in cranberries.
- 4Spray cupcake tins with Baker's Joy.
- 5Spoon in batter. Sprinkle heavily with demera sugar.
- 6Bake at 350F for 15-20 minutes.
