Thursday, December 5, 2019

Holiday Baking

Gingerbread Muffins
Add your favorite cup of Joe or tea, you're refueled and ready to go for the holiday countdown on your list.
Gingerbread Muffins
Cook's Notes: A moist, flavorful muffin that bursts with holiday spice, a hint of lemon to make a hearty winter breakfast treat.
Muffin Ingredients:

  • 2 cups all purpose flour
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 tsp ground ginger
  • 1 tsp. Saigon cinnamon or 2 tsp. ground cinnamon
  • 1/4 tsp. allspice
  • Dash ground cloves
  • 1 tsp. grated lemon peel
  • 1/4 tsp. nutmeg
  • 1/2 cup butter, room temperature
  • 3/4 cup light brown sugar
  • 2 large eggs
  • 1/2 cup molasses, unsulphured-mild flavor
  • 1 cup buttermilk
Topping options: 1/4 cup sugar mixed with 1 tsp. cinnamon or Sprinkles (crystallized sugar found in baking section at Michaels) 
  • Preheat oven to 350 degrees.
  • Stir together the flour, baking soda, salt, grated lemon and spices in a small bowl. Set aside.
  • Cream the butter and sugar until fluffy.
  • Add in the eggs one at a time, beating in between.
  • Beat in the molasses.
  • Add the flour mixture to the creamed butter and sugar alternately with the buttermilk, beginning and ending with the dry ingredients. Don't over beat.
  • Spoon the batter into 12 muffin cups, lightly greased or lined with muffin papers.
  • Sprinkle with a little cinnamon mixed with sugar on top of each muffin before baking or use a product from Wilton called Sprinkles.
  • Bake for about 16- 18 minutes until a toothpick comes out clean. Add a few more Sprinkles while warm.
  • Cool for a few minutes in the pan and then turn out onto a wire rack to finish cooling.

and don't forget to leave your shoes out tonight for 
December 6 St. Nicholas Day 

1 comment:

  1. Ooh, I love muffins! And I love gingerbread! These look perfect for me! Thank you for this, I'm going to try and find some time to make them very soon. :-)


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