Gingerbread Muffins
Description
Only after I had made these, dusted them with icing sugar, and had given them away, did I chat with Deanna about how great they turned out and she made the suggestion of – ‘how amazing would they be with Cream Cheese Icing?’ So, next time…definitely! This was borrowed from Maida Heatter’s Cakes – enjoy!
Ingredients
Gingerbread Muffins – for 14-16 muffins
1 3/4 c. flour
1 t. EACH baking soda AND ground ginger
1/4 t. EACH salt AND freshly ground black pepper
1/2 t. EACH ground cloves AND cinnamon
1/4 t. dry mustard
1 egg AND 1 egg yolk
1/2 c. sugar
1/2 c. EACH canola oil AND 1/2 c. molasses
1 T. instant coffee dissolved in 1/2 c. boiling water
Instructions
Preheat the oven to 400 and either butter 14-16 cups in 2 muffin pans or place paper liners in 14-16 cups. In a small bowl, whisk together the flour thru dry mustard (8 ingredients), and set aside.
In your electric mixer, mix together the whole egg and yolk, then add in the sugar, oil and molasses and beat well. With the mixer on low, slowly add in the dry ingredients until all is just combined. In a separate cup, stir the instant coffee into the boiling water and again on low speed, slowly add the coffee mixture to the batter – scrape down the sides if needed and beat only until smooth. The batter will be thin.
Fill each cup to about 2/3’s – working carefully, you can get 16 muffins, I free-poured and ended up with 14. Bake for 13 to 15 minutes until the tops bounce back to a light touch – do NOT over bake! Allow the muffins to sit in the pans for a few minutes before carefully removing them to a rack – these were wonderful at room temperature, but any temperature should work!
- Category: Cupcakes, Muffins, Christmas
