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
blended.
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.
Calories=207
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!
