More Great Recipes: Camping | Finger Food | Gift Idea | Kid Friendly

Gingersnap Muffins


User Avatar
Member since 2010

Serves | Prep Time | Cook Time

Ingredients

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


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.


Pairs Well With


Notes

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

450 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51079 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11264 Downloads
FREE
Mixed Berry Tart
Mixed Berry Tart
Oreo Balls
Oreo Balls
Torta Cubana
Torta Cubana