‘Tis the season for holiday eats and we’re getting in the spirit with a recipe that uses our favorite cooking hack: leftover baby food. Whip up a batch of these gingerbread muffins made with Little Spoon’s Limited Edition Gingerbread Cookie Babyblend.
Ingredients:
- 1 cup sugar
- 1 cup flour
- ¾ cup canola oil
- 3 containers of Little Spoon Gingerbread Cookie Babyblend
- 1 tsp baking soda
- ½ tsp cinnamon
- 2 large eggs
- 1 tsp vanilla
Directions:
- Preheat the oven to 350°F.
- Combine all ingredients.
- Mix until smooth.
- Scoop the batter evening into greased muffin tins.
- Bake for about 30 minutes.
