Hi VG,

I, too, love Jason's gingerbread muffins. I tried your idea of replacing all of the water with molasses, and did not have good results at all. Although the batter was very thick initially, it began to break down before I finished filling my muffin tins. As they baked the centers completely collapsed making them look like miniature tart shells. My first thought was that I could fill them with whipped cream or lemon curd for a unique little dessert, but when I took a bite of one it was like chewing taffy! I sure wish this had worked out, and I still think you are on the right track. I hope you will post your future tries. Even though my attempt was unsuccessful, I had lots of fun with your recipe. Thanks for sharing.

Brenda, Mississippi