Friday, December 4, 2009

Gingerbread Mini Muffins

Recipe from Bed and Breakfast Cookbook by Pamela Lanier


1 cup of dark brown sugar
2 1/2 cups of flour
1 1/2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. salt
1/4 tsp. nutmeg
1 egg
1/2 cup of molasses
1 cup buttermilk*
1/2 cup of melted butter

*If you don't have buttermilk (I almost never do), just add 1 Tbsp. of white vinegar to a cup of regular milk and let it sit out for about 10 minutes.


Preheat oven to 350 degrees.
Spray muffin tins.
Combine sugar, flour, soda, salt, and spices in a bowl.
In a separate bowl, mix the egg, molasses, milk, and butter.
Add the wet ingredients to the dry and stir until just blended.
Add to muffin tins (about 3/4 full, these muffins do not rise too much, so you don't have to worry about them overflowing) and bake for 15 minutes. If making normal size muffins, it'll be more like 20 minutes. Muffins are done when a toothpick comes out clean.

**Tip**For a cleaner and easy way to fill the muffin tins, make a pastry bag by putting the batter in a gallon size ziploc bag and cut a small corner off and squeeze the batter into the tins. It worked great and gave control to how much batter was used for each muffin.

Store in gallon size freezer bag and take out desired amount. Let sit out to thaw or microwave for a few seconds.

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