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vegan gingerbread

I made this, and it turned out great.

I used 1/3 c Blackstrap molasses (very strong flavor)  and 2/3 c "mild"
molasses (mother's brand).  If you don't like a strong molasses flavor, maybe
cut molasses with sorghum or honey.

I made 1 dozen regular cupcakes (baked prox. 25 min) and 18 mini-muffins
(baked approx 15 min).

Kids loved them, and the perimeter of the cakes had that good sweet crust
(like a muffin top) which I was suprised at considering no fat.

- Julie in Kalamazoo where the temp is 20 degrees warmer than usual.