In my personal opinion, ginger is one of those spices that is similar to cloves, a little bit goes a very long way! I don't even keep cloves in my spice cabinet because even a "whiff," of that spice is too strong for me. Anyways, around this time of the year, gingerbread men/women are a very popular cookie to make. Dominic and I even made some gingerbread people just about a week ago.
Yesterday, in keeping with the gingerbread "theme," my baking assistant (Dominic) and I made some gingerbread muffins. Wow, these smelled so incredible when they were baking! In about a half hour you can have these tasty "gems," on your kitchen table. They are going pretty fast in my house!
Ingredients
2 cups white flour
2 tablespoons baking cocoa
1 teaspoon ginger
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, melted
1/2 cup white sugar
1/2 cup unsulphured molasses
1/4 cup milk
2 eggs, beaten
Preheat oven to 350 degrees and fill a 12-cup muffin tin with paper liners. Set aside. In a large bowl, put all the ingredients in the order given and mix until just combined with a large spoon. The batter is kind of stiff, but that's fine. Divide the batter evenly between the paper liners and bake for 20 minutes or until a toothpick inserted into a middle of a muffin comes out clean. Remove to wire rack to cool. Top with powdered sugar glaze if you want (1/4 cup of powdered sugar and 1 3/4 teaspoon water). Makes 12 muffins. Store covered for up to three days.
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