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Monday, November 28, 2011

Kathi's Gingerbread Muffin Recipe

After braving a trip to WalMart yesterday to pick up a few things, I decided to bake some muffins.  This is Kathi's recipe for Gingerbread Muffins.  It's the first time I made these and I must say, they are good!

Twice Ginger Gingerbread Muffins
Prep: 20 minutes
Cook: 19 Minutes
Makes 18

2 1/4 cups flour
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ground Clove
1/4 teaspoon ground nutmeg
1 1/2 sticks (3/4 cup) unsalted butter at room temperature
3/4 cup packed dark brown sugar
2 large eggs
3/4 cup unsulfered molasses
1 cup boiling water
1/3 cup coarsely chopped crystallized ginger

1) Sift together flour, ginger, baking soda, cinnamon, salt, cloves & 
nutmeg into a bowl.  Mix the butter and brown sugar together in another 
bowl with an electric mixer on medium-high speed until well blended and 
smooth, about 3 minutes.  Add Eggs one at a time and blend after each.  
Reduce speed to low; beat in dry ingredients.  Add the molasses; beat 
several seconds until blended.  Add the water; beat a few seconds until 
2) fill two standard-size muffin tins, coated with nonstick spray, about 
3/4 full.  Bake until tops are set but mixture beneath is jiggly,  10 
minutes.  Remove pans from oven; sprinkle muffins with crystallized 
ginger.  Return to oven; bake until a tester inserted into the center 
comes out clean, 9-10 minutes.  Cool muffins in tins, 15 minutes.  Serve 
warm or at room temperature.

I've never been huge on Crystallized Ginger but 
it's a nice added touch and I really like this recipe! 
Give it a try and let me know what you think!

1 comment:

Diana said...

Thanks for the recipe! The muffins look delicious!

Diana Bracy

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