Gingerbread Muffins

'Tis the season for gingerbread.  From houses to cookies to lattes, gingerbread seems to be everywhere.  I decided to give the standard cookies a break, and opt instead for muffins.  Truthfully I'd rather make the cookies but I seem to be missing all the candy that is essential when decorating the men.  Jelly Tots, Smarties, icing....

Muffins it is, still festive, and gingerbready.

Gingerbread Muffins

Ingredients:
2 cups all-purpose flour
2 Tbsp unsweetened cocoa powder
1 Tbsp ground ginger
1/2 tsp baking soda
1/4 tsp salt
2 eggs
1/2 cup sugar
1/2 cup molasses
1/4 cup butter, melted
1/4 cup unsweetened applesauce
1/4 cup milk


Method:
Preheat oven to 350F.  Grease 12 cup muffin tin, or line with paper cups.  Set aside.
In large bowl whisk together first five ingredients.  Set aside.
In medium bowl combine sugar, molasses, butter, applesauce and milk.  Fold into flour mixture.
Divide batter among 12 cups and bake for 20-25 minutes, or until toothpick inserted comes out clean.

Yields: 12 muffins
slightly adapted from Food Network Magazine - December 2012