Spring in Ontario has been overtaken by winter, which is a good excuse to turn on the oven to heat the place up and produce some home baked goodness. I was in the mood for something different today, so I made up a batch of ginger muffins. The delicious aroma of these miniature ginger cakes baking still lingers in my kitchen. These nicely spiced muffins contain very little sugar, and make for a satisfying morning or afternoon snack, or a fulfilling addition to lunch.
| Gingerbread Muffins |
Recipe by Lisa Turner
Published on April 13, 2007
Ginger spiced muffins without too much sugar
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Ingredients:
- 1/4 cup unsalted butter at room temperature
- 1/4 cup sugar
- 1 egg
- 1/2 cup molasses
- 1/2 cup hot water
- 1 3/4 cups unbleached white flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Instructions:
Preheat an oven to 400° and grease 12 muffin cups with butter or oil. Combine the butter, sugar, egg, molasses and a 1/4 cup of the hot water in a large mixing bowl. Beat well. Add the flour, baking soda, salt, cinnamon, ginger and cloves to the bowl. Stir to combine Gradually stir the second amount of hot water into the batter. Fill the muffin cups with the batter and bake in the oven for 20 minutes or until a cake tester inserted into the center of the muffins comes out clean. Cool in the pan for about 5 minutes and then transfer to a wire rack to cool.
Makes 12 muffins |
1 comment:
your ginger muffins look awesome, wish could just pick them up and taste!
Will definitely try this.
thanks for the recipe.
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