Gingerbread Muffins

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 Preparation: 10 minutes Cooking time: 20 minutes Print this recipe Ingredients: 1/4 cup unsalted butter at room temperature 1/4 cup sugar 1 egg 1/2 cup molasses 1/2 cup hot water, divided 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°F 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 1/4 cup 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