1cupbuttermilk (may substitute 1 cup milk mixed with 1 Tablespoon white vinegar)
Begin the recipe by preheating the oven to 350 degrees F. Spray a muffin pan with non-stick cooking spray or use muffin liners.
In a medium bowl, whisk together the 2 ½ cups all-purpose flour, 1 ½ teaspoons baking soda, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon salt, and ¼ teaspoon ground nutmeg until combined. Set aside.
Using an electric mixer or whisk, mix together the ½ cup melted butter and 1 cup dark brown sugar until smooth. Add the ½ cup molasses and continue mixing until combined
Add in the 1 large egg until well combined. Then alternate the 1 cup buttermilk and flour mixture until all of it has been added to the muffin mixture and is fully combined. Be careful not to over-mix or your muffins will end up dry and tough.
Pour the muffin mixture into the prepared muffin pan, filling each muffin well until it reaches about ¾ full, no worries about batter overflowing because these muffins will not rise much.
Place in the oven and bake for 15 to 20 minutes or until a cake tester comes out, of 2 to 3 muffins, clean. If using multiple pans then test at least one muffin from each individual pan. Carefully remove the muffins from the oven and allow them to cool in the pan for at least 10 minutes before removing them completely. Serve warm or at room temperature and Enjoy!
This recipe yields 18 large muffins and should be stored in an airtight container at room temperature for up to four days.
*For Vegan muffins – Substitute the egg for a flax egg (1 Tbsp. flax meal, 2.5 Tbsp. water, stir, and wait 5 minutes) and use original almond milk mixed with vinegar for buttermilk, and ½ cup of Earth Balance butter (or canola oil).