This Recipe was made with

Gingersnap Gingersnap


  • 2 1/2 C finely crushed Archway Ginger Snaps
  • 2 tsp Baking Powder
  • 1 C Whole Milk
  • 1 Egg, slightly beaten


  1. Preheat oven to 400ºF and grease 10 muffin cups (nonstick spray works well).
  2. Place a handfull of Gingersnap cookies in a ziplock bag and crush with a rolling pin. Repeat until you have 2 1/2 cup of finely crushed crumbs (approximately 3/4 of a package will produce enough crumbs).
  3. In a large bowl, combine all ingredients and stir until well combined.
  4. Spoon batter into muffin cups (approximately 2/3 full).
  5. Bake for 15 minutes or until toothpick inserted in the center comes out clean.
  6. Let cool in the pan for five minutes, then remove to a wire rack to finish cooling.
  7. Store in a sealed container or bag.
  8. TIP: Baking Powder looses effectiveness as it ages. Heed the expiration date, or test it by dropping a teaspoon of Baking Powder in a cup of water. If it fizzes, it's still good.