Gingerbread Doughnut Muffins

A really wonderful recipe to make to share with family or friends over a hot drink , this is one of those fantastic weekend bakes. A dreamy muffin with gingerbread flavor and a sweet tempting glaze.

3 cups all-purpose flour
2 tsp baking powder1/4 tsp baking soda3/4 tsp salt1 Tbsp ground ginger1 1/2 tsp ground cinnamon1/2 tsp ground nutmeg3/4 cup packed light-brown sugar6 Tbsp unsalted butter , softened1/4 cup vegetable oil , divided1 tsp orange zest2 Tbsp unsweetened applesauce2 large eggs1 tsp vanilla extract1/4 cup + 2 Tbsp molasses1 1/4 cups milkGlaze2 cups powdered sugar2 1/2 - 3 1/2 Tbsp fresh orange juice or milk1/4 tsp vanilla extract

• Preheat oven to 400 degrees and butter a 12-hole muffin tin.
• In a mixing bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon and nutmeg, set aside.
• In another bowl beat together brown sugar with butter, 1 Tbsp vegetable oil and orange zest until pale and fluffy.
• Blend in remaining 3 Tbsp vegetable oil and the applesauce. 
• Add in eggs one at a time and mix just until combined after each addition while adding in 1 tsp vanilla with second egg. 
• Stir in molasses.
• Fold in 1/3 of the flour mixture in 3 additions alternating with 1/2 of the milk in 2 additions between. Fold just until combined after additions (batter will be slightly lumpy).
• Divide batter among 12 prepared muffin cups, filling each well nearly full. 
• Bake in preheated oven 8 minutes then reduce oven temperture to 375 
• Continue to bake 8 - 11 minutes longer until toothpick inserted into center comes out with a few moist crumbs attached.
• Remove from oven and run a knife around muffins to remove 
• Transfer to a wire rack to cool slightly.
• For the glaze whisk together powdered sugar, vanilla and enough orange juice until smooth
• When muffins are slightly warm, dip into glaze or spread over tops
•  Allow glaze to set at room temperature. 
• Store in an airtight container.

Recipe: Cooking Classy