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Gingerbread Secret Muffins
Perfect for the holidays, these richly spiced muffins hide a delicious creamy center.
-
12
Servings
-
25 min
Prep Time
-
18-20 min
Cook Time
Ingredients
- 3/4 cup molasses (not blackstrap)
- 2 large eggs
- 5 tablespoons Horizon Organic butter, melted and cooled
- 1/2 cup applesauce
- 1 tablespoon ground ginger
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup Horizon Organic lowfat milk
- 1 cup unbleached all-purpose flour
- 1/2 cup whole wheat flour
- 1 8-ounce container cream cheese, room temperature
- 3 tablespoons maple syrup
- 1/2 teaspoon vanilla
- Turbinado sugar for sprinkling
Preparation
- Preheat the oven to 400 degrees. Spray or line a 12-cup muffin pan with muffin cups.
- In a large bowl whisk together molasses, eggs, melted butter, applesauce, salt, spices, baking soda, baking powder and milk.
- Scrape down the sides and bottom of the bowl. Sift in flours and mix until combined.
- To make filling, beat together cream cheese, maple syrup and vanilla in a small bowl.
- Fill cups 1/4 of the way with gingerbread batter.
- Drop a tablespoon of filling into each cup and cover with gingerbread batter until muffin cups are full.
- Sprinkle with turbinado sugar. Bake for 18 to 20 minutes, until tops spring back.
- Transfer to a rack to cool. When cool, store tightly covered in refrigerator up to one week.
- Bring back to room temperature to serve.
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