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| Flour - All purpose |
7 ounces |
| Dark Brown Sugar |
5 ounces |
| Baking Powder |
1 Tablespoon |
| Milk Powder |
1/2 ounce |
| Eggs - Fresh |
2 |
| Oil - (Soy, Corn or Canola) |
3 1/2 ounces |
| Water |
5 ounces |
| Dark Molasses |
1 ounce |
| Cinnamon Bark |
3 ounces |
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| Pre-heat your oven to 400 °F. Insert paper liners in a 12-cup muffin pan. |
| Measure flour, brown sugar, baking powder and milk powder into a sifter. Set aside for now |
| Using a wire whip, mix two eggs in a medium size bowl, gradually adding the vegetable oil. Whip until foamy and well combined. |
| Add the water and molasses. Sift the dry ingredients onto the liquid. Continue mixing with the wire whip. When batter becomes smooth, beat an additional 30 seconds. |
| Fold in 2 ounces of the cinnamon bark. |
| Divide the batter evenly into the 12 paper baking cups. I use a medium ice cream dipper. |
| Sprinkle with the remaining cinnamon bark after the cups are filled. Bake in the hot oven 12 to 15 minutes until a nice color develops on top. |
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