Sunday, September 22, 2013

Make This!!

Gingerbread Muffins!

Fall has officially arrived here in SW Washington. It hit us with a bang: wind, rain, and just plain cold.  It seemed more like early November weather than the beginning of fall. I already miss the gorgeous summer weather we had. Today's weather definitely called for something sweet & comforting like gingerbread.☺

The recipe I used was found on the Foodie Bride blog. Everything I have ever made from her blog is excellent! These muffins were more cake like than heavy & bready. They were simply divine. I am already planning to bake another batch on Wednesday. Instead of boring cupcake liners, I tried making liners out of parchment paper and I think they upped the cuteness factor by a lot.☺

Gingerbread Muffins by Confessions of a Foodie Bride

  • 2 3/4 cups all purpose flour
  • 2 1/2 tsp baking soda
  • 1 Tbsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground allspice
  • 1/2 tsp nutmeg
  • 1/4 tsp fresh ground black pepper
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, room temp
  • 1/2 cup packed dark brown sugar
  • 2 large eggs
  • 3/4 cup molasses (I used Mother's brand)
  • 3/4 cup fat-free Greek yogurt (I used full fat!)
  • Coarse sugar for garnish

    Preheat oven to 375.
    Line a muffin pan with paper liners or spray with non-stick spray.
    In a medium bowl, whisk together the dry ingredients: flour, baking soda, ginger, cinnamon, cloves, allspice, nutmeg, salt, and pepper. Set aside.
    Cream the butter with brown sugar until light and fluffy, 3-4 minutes. Add the eggs, one at a time until mixed well.  Add the molasses and mix until well blended. Add half of the dry ingredients, mixing on low until just incorporated and add the yogurt. Mix until the yogurt is well distributed and add the remaining dry ingredients. Mix on low only until the flour just disappears. Scoop into the prepared muffin pan and sprinkle coarse sugar over the tops of the muffin batter. Bake 5 minutes and then reduce the oven temperature to 350. Bake another ~15 minutes, until a toothpick comes out clean.  Cool 5 minutes in the pan and then turn out onto a wire rack to cool completely. Store in an airtight container for 3-5 days. This batter makes about 15 muffins. Do not overfill the muffin liners, or the gingerbread will come out flat & sloppy looking.

    No comments: