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Bread-Muffin: Nutmeg-Glazed Gingerbread Muffins

Source of Recipe

BH&G Holiday Cooking, 1997


List of Ingredients

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon baking soda
1 beaten egg
2/3 cup milk
1/4 cup pocked brown sugar
1/4 cup cooking oil
1/4 cup light molasses

NUTMEG GLAZE
1/2 cup sifted powdered sugar
2 teaspoons rum
or apple cider
1/4 teaspoon ground nutmeg


Recipe

GREASE twelve 2 1/4-inch muffin cups or line them with paper bake cups. Set aside. STIR together flour, baking powder, cinnamon, ginger, and baking soda in a medium mixing bowl. Make a well in the center of dry ingredients. Combine egg, milk, brown sugar, oil, and molasses in another medium bowl. Add all at once to the dry mixture. Stir just till moistened (batter should be lumpy).

SPOON batter into prepared muffin cups, filling each 2/3 full. Bake in a 400ºF oven about 20 minutes or till golden. Cool in muffin cups on a wire rack for 5 minutes. Remove muffins from muffin cups and place on a wire rack. Drizzle with Nutmeg Glaze, letting glaze drip down sides of muffins. Serve warm. Makes 12.

NUTMEG GLAZE: Stir together 1/2 cup sifted powdered sugar, 2 teaspoons rum or apple cider, and 1/4 teaspoon ground nutmeg. Mix till smooth. If necessary, add additional rum or apple cider to make a glaze of drizzling consistency.