Gingerbread Muffins
Another comfort food--in muffin form. Thanks to Pat of northern California from Gail's Recipe Swap (epicurious.com) for this wonderful recipe!
1/2 cup sugar
2-1/2 cups all-purpose flour
1-1/2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. salt
1/4 tsp. grated nutmeg
1 cup chopped nuts (I like to use walnuts or pecans)
1 egg
1 cup molasses*
1 cup buttermilk
1/2 cup melted butter
Preheat oven to 350º F. Butter muffin tins or line with cupcake papers. Combine
sugar, flour, soda, cinnamon, ginger, salt, nutmeg and nuts in a bowl. In a separate
bowl, mix egg, molasses, buttermilk and melted butter, and add to the dry ingredients. Stir until just blended. Spoon into muffin tins and bake 20-25 minutes.
Test with a toothpick; muffins are done when it comes out clean. Can also be served warm with whipped cream or ice cream as a dessert.
Serves 12
Source: Bed & Breakfast Cookbook by Pamela Lanier
*Pat's notes:
I found the robust molasses to be too intense for these muffins. I prefer to use a mild or light molasses.
member logon
