Gingerbread Muffins + Gingerbread Latte

Gingerbread Muffins 

Tastes like a gingerbread cookie… but in muffin form! If you ask us, that combo of ginger, cinnamon and molasses says happy holidays in a single bite. Our official taste testers (founder Kristin’s kiddos!) needed no words. With one taste, their eyes were glistening with delight.

• 1 bag ‘Okina Classic Base Muffin + Bread Mix
•  ½ cup molasses
•  ½ cup applesauce
•  2 tbsp. milk of choice
•  1 tsp cinnamon
•  1 tsp ground ginger
•  1 cup chopped fresh cranberries -- optional 

1. Heat oven to 375°F. In a medium bowl, whisk together molasses, applesauce, cinnamon, ginger and milk. Add entire bag of baking mix, and whisk until combined.
2. Let batter rest for 5 minutes. Then, whisk again until very well blended into thick batter. Stir in cranberries, if using.
3. Spoon batter into a paper-lined muffin tin, filling each 3/4 full. Bake 25-30 minutes on upper-middle rack until a toothpick comes out with a few moist crumbs. Allow to cool slightly. Enjoy!

To make your own quick icing: Mix ½ cup powdered sugar with 2 teaspoons of milk, adding more milk very gradually, if needed. Drizzle over slightly cooled muffins.

Gingerbread Latte 

• 1-2 shots espresso
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• 1 tablespoons molasses
• 1 cup oat milk (or milk of choice)

1. In a coffee cup, dissolve spices and molasses in the espresso, and mix well.
2. Froth the milk, and spoon over the espresso mixture. Stir slightly and enjoy warm.