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
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.