Thursday, December 5, 2019

Holiday Baking


Gingerbread Muffins
TIME FOR A MUFFIN BREAK
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) 
Directions:
  • 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. :-)

    ReplyDelete

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