Gingerbread Muffins
I made these a couple of days ago. They came out pretty well and I thought I'd share. sorry no pics.
3 cups flour
2 cups light brown sugar
1 cup molases
2 eggs
1 tablespoon sour cream
1 stick unsalted butter
1 cup milk (I forgot how much milk I put in, but it was probably about a cup)
2 teaspoons Allspice
1 teaspoon ginger
2 teaspoons baking powder
1 teaspoon Kosher salt
Mix all ingredients into a large bowl and blend well. Save 1/4 cup of molasses until finished blending/mixing, then blend in the last 1/4 cup. Don't blend too much so you'll have a little extra liquid molases in the cupcakes, making it tast richer. Bake at 350 degrees F for about 20 minutes. Makes about 12 medium size muffins.
This is a great site! I've learned a lot here.
Joe
A whole cup of molasses? wow!
You say to blend well, but most muffins you only want to incorporate until the dry has become wet/spoonable. Are these different due to the ingredients or a particularly desired crumb?
- Keith
I liked them a little guey with the extra molasses in them. As far as texture goes, after blending the batter was not runny, but I had to shake the spoon hard to get them off while putting in the muffin tray. They came out firm, but moist on the inside.
I sprinkled a little powdered sugar on them for contrast and taste.
Joe