Gingerbread Muffins

2½ cups all-purpose flour ½ cup brown sugar 2 tsps. baking powder ½ tsp. baking soda ¼ tsp. salt 2 tsps. cinnamon 1¼ tsps. ginger ½ tsp. cloves ½ cup molasses ½ cup milk, room temperature ½ cup vegetable oil 2 eggs, room temperature 2 tsps. pure vanilla extract Coarse sugar for sprinkling, optional Preheat oven to 400°F. Line muffin cups with cupcake liners. In large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger and cloves. In separate bowl, whisk together molasses, milk, oil, eggs and vanilla extract. Add wet ingredients to dry ingredients and stir until just combined. Fill muffin cups about 3/4 full. Sprinkle with optional coarse sugar. (I didn’t have coarse sugar so I didn’t do this step but it does make a pretty muffin if you want it.) Bake 8 minutes. Leaving muffins in oven, reduce heat to 350°F. Bake additional 8-10 minutes or until toothpick inserted in center comes out clean. Let cool in muffin tin 5 minutes. Remove to wire rack to cool completely. Store leftovers in airtight container.