Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1.4 teaspoon ground cloves
Wet Ingredients
- 1/2 cup molasses
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 cup hot water
Required Kitchen Tools
When baking these Jason’s Deli style gingerbread muffins, I always gather the following tools before I start. Having everything ready makes the process smooth and enjoyable:
- Mixing Bowls – You’ll need a large bowl for the dry ingredients and a medium bowl for the wet ingredients.
- Whisk & Spatula – A whisk helps blend the batter smoothly, while a spatula ensures you scrape down every bit of goodness.
- Muffin Tin – Standard 12-cup muffin tin works perfectly for this recipe.
- Paper Liners or Nonstick Spray – To prevent sticking and make cleanup easier.
- Measuring Cups & Spoons – For accurate measurements of both dry and wet ingredients.
Cooling Rack – Helps cool the muffins quickly and prevents soggy bottoms.
