The other day at Dunkies, they asked if I wanted to try their new Gingerbread Muffins. I wasn't hungry so I just got my ice coffee. Driving back to school, I kept thinking what would a Gingerbread Muffin taste like? When I got home I Googled all sorts of different variations on the wording Gingerbread Muffin. The one that kept popping up over and over were from Jason's Deli. I love Jason's Deli but never tried their Gingerbread Muffins.
This morning, I decided to try a recipe for Gingerbread Muffins that I found on the Back to the Cutting Board Blog. I had to made a substitution from her recipe.
1 cup of dark brown sugar (I didn't have any dark brown, I only had light)
2 1/2 cups AP flour
1 1/2 TSP. baking soda
1 TSP cinnamon
1 TSP ground ginger
1/2 TSP. salt
1/4 TSP fresh ground nutmeg
1/2 cup of molasses
1 cup buttermilk
1/2 cup of unsalted butter, melted and cooled
If you don’t have buttermilk, which most people don't keep in their fridges and I am just to cheap to buy a carton that I know would end up going to waste, just add 1 TBS. of white vinegar to a cup of regular milk and let sit out for a little while.
Preheat oven to 350 degrees. Spray muffin pan with cooking spray.
Sift sugar, flour, soda, salt and spices in a bowl.
In a small bowl mix the egg, molasses, milk, and butter.
Add the wet ingredients to the dry and stir until just combined. Do not over mix!!
I like using an ice cream scoop to fill my muffin tins. This made just over a dozen regular sized muffins. Bake for 20 minutes. I also made a dozen mini muffins and baked them for just under 15 minutes. For the mini muffins I used my small cookie scoop.
Remove from pan and cool on a wire rack. They don't taste very gingerbready when warm. They tasted much better after sitting for an hour or two.
Miss V just had a mini one and she gave them two thumbs up. I bet they will taste even better tomorrow.