YUMM-O !! Love gingerbread, although I think of making gingerbread more in the fall and winter than during the summer. Too bad our food calendar is often out of synch with the seasonality of foods! But then, it tempts me in this case to make some gingerbread muffins. Hubs loves them and they will be great for munching while viewing the Transit of Venus if we are lucky enough to have clear skies tonight.
Recipe for Gingerbread Muffins (Makes 18 regular sized muffins)
½ cup sugar
2 ½ cups unbleached flour
1 ½ tsp. Baking soda
1 tsp. Cinnamon
1 tsp. Ginger
¼ tsp freshly grated nutmeg
1 cup molasses
1 cup buttermilk
½ cup (1 stick) unsalted butter, melted
Pre-heat oven to 350°.
Using whisk, combine dry ingredients in large stainless steel mixing bowl, stirring to combine. Set aside.
In small saucepan, melt butter. Set aside to cool slightly.
In another stainless steel bowl, combine wet ingredients. Add butter. Mix well and add to dry ingredients. Using rubber spatula, stir until just combined.
Spoon batter into cupcake liners in muffin pans.
Bake at 350° for 20-25 minutes, or until toothpick comes out clean. Remove from oven, transfer to wire rack, cool in muffin pans for 5 minutes. Remove from muffin pans and continue to cool on wire racks.
These are great by themselves, but they are fantastic with a dot of lemon curd and a nice cuppa tea!