Gingersnap Muffins


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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

2 1/2 C finely crushed Archway Gingersnaps
2 tsp Baking Powder
1 C Whole Milk
1 Egg, slightly beaten


Directions

Preheat oven to 400 degrees and grease 10 muffin cups (nonstick spray


works well).


Place a handfull of Gingersnap cookies in a ziplock bag and crush with


a rolling pin. Repeat until you have 2 1/2 cup of finely crushed


crumbs (approximately 3/4 of a package will produce enough crumbs).


In a large bowl, combine all ingredients and stir until well combined.


Spoon batter into 10 muffin cups (approximately 2/3 full).


Bake for 15 minutes or until toothpick inserted in the center comes


out clean. Let cool in the pan for five minutes, then remove to a wire


rack to finish cooling. Store in a sealed container or bag.


TIP: Baking Powder looses effectiveness as it ages. Heed the


expiration date, or test it by dropping a teaspoon of Baking Powder in


a cup of water. If it fizzes, it's still good.


Questions, Comments & Reviews



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