Molasses is one of those ingredients you need occasionally. Last year when I took the overly ambitious and completely insane project of making a gingerbread house by scratch to enter into a community contest in the professional division, I had to buy a ton of molasses. And after concluding that project, the unopened jars sat in the pantry. So when I came across these muffins I figured it would be a perfect reason to use up some of the molasses.
These muffins also were adapted from the Amish apple cookbook I mentioned earlier.
I started by combining some flour, sugar, baking powder, Vietnamese cinnamon and sea salt. I just used a fork to mix the dry ingredients together in a large bowl. I added one diced apple to the flour mixture and tossed to combine.
In a smaller bow, I whisked together some vegetable oil, molasses, milk and an egg. (Pro tip, measure the oil out first, then the molasses, so the molasses doesn’t stick to the measuring cup.)
I added the liquid to the dry ingredients and stirred with a wooden spoon until just mixed. (With muffin batter, it’s important not to over mix.) I spooned the thick batter into my muffin pan. (The recipe said it would make eight muffins, and it was right on point.)
I baked the muffins for five minutes at 450 degrees and then another 12 minutes at 350 degrees. I let them cool for five minutes in the pan before turning them out onto a wire rack to cool completely. I thought they tasted best with butter.