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Gingersnap Muffins

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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


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.

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