Get Festive with These Gingerbread Muffins

‘Tis the season for holiday eats and we’re getting in the spirit with a recipe for muffins using leftover baby food.

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‘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.
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