These gingerbread muffins make great holiday treats. Make a basket to give a Christmas gifts, or keep them hander for afterschool treats for the kids. Kids can mix and stir and seem to love placing the paper liners in the muffin cups.
Gingerbread Muffins
Special equipment: Muffin tin, paper muffin liners (optional)
Preparation time: 8 minutes
Cooking time: 25 minutes
Yield: 12 muffins
2 cups all-purpose flour
2 teaspoons baking soda
1 tablespoon ginger
1 teaspoon cinnamon
1/4 teaspoon salt
Pinch ground cloves
6 tablespoons (3/4 stick) unsalted butter at room temperature
1/3 cup sugar
1/2 cup unsulphured molasses
1 large egg
3/4 cup boiled water (let sit off the heat for a minute to cool)
1/4 cup finely chopped crystallized ginger
Preheat the oven to 350 degrees. Spray 12 standard-size muffins cups with pan coating or line the cups with paper liners.
Stir together the flour, baking soda, ginger, cinnamon, salt, and cloves in a bowl.
Beat the butter in a mixer with the flat paddle attachment until the butter is creamy. Add the sugar gradually and beat on medium speed until light and fluffy, about 2 minutes. Scrape down mixture and add molasses; beat 30 seconds. Beat in the egg.
Alternate stirring in the flour mixture and hot water just until mixed. Fold in the crystallized ginger.
Divide the batter equally among the muffin cups and bake for about 20 minutes. A toothpick inserted in the center of a muffin should come out clean. Cool pan(s) on cooling rack. Serve warm or at room temperature.
Per serving: Calories 204 (From Fat 54); Fat 6g (Saturated 4g); Cholesterol 33mg; Sodium 272mg; Carbohydrate 34g Dietary Fiber 1g; Protein 3g.