Gingerbread Muffins

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2 cups flour
¼ cup sugar
2-1/2 teaspoons baking powder
2 teaspoons ginger
1 teaspoon cinnamon
¼ teaspoon cloves
1 egg
¾ cup nondairy creamer
¼ cup canola oil
¼ cup molasses
¼ cup chopped crystallized ginger (optional)

Preheat oven to 375 degrees. Grease 12 standard muffin cups or line with paper liners. In a large bowl, stir together the flour, sugar, baking powder, ginger, cinnamon and cloves. In a separate bowl, whisk together the egg, creamer, oil and molasses. Stir into dry ingredients until just moistened. Gently fold in crystallized ginger, if using.

Fill muffin cups ½ to 2/3 full. Bake for 15 to 20 minutes. Cool in pan for 5 minutes before removing to wire rack to finish cooling.

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