CHOCOLATE CHIP GINGERBREAD MUFFINS by NancyC
Makes 21-22 muffins

1/2 cup (1 stick) butter, softened
1 cup granulated sugar
3/4 cup molasses
1/4 cup applesauce (or substitute vanilla or plain Greek yogurt)
2/3 cup milk
2 large eggs
3 1/4 cups all-purpose unbleached flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 3/4 teaspoons ground ginger
1 cup mini semi-sweet chocolate chips
Optional: extra mini semi-sweet chips for sprinkling on top after baking

Preheat oven to 350˚F. Line a 12-cup muffin pan with liners; set aside.

In a large bowl, cream butter and sugar together, then add molasses, applesauce (or yogurt), milk, and eggs, blending everything well.

In medium size bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, cloves, and ginger. Add this flour mixture to the wet ingredients. mixing everything together well. Fold the mini chocolate chips into the batter, stirring until evenly incorporated in batter.

Spoon batter into prepared muffin cups, filling about 2/3 to 3/4 full, and bake at 350˚F for 18 to 20 minutes, or until toothpick inserted in center comes out clean. Remove from oven and if desired, sprinkle some additional mini semi-sweet chocolate chips on the center top of each muffin while muffins are still hot. Let muffins cool in pan for 5 minutes, then cool completely on wire rack.

Recipe from NancyC | nancy-c.com