Ironically, Kate and I were assigned each other's blogs for our November reveals. While I stuck to some savories, she whipped up a version of my gingerbread muffins. Click here for her version. And here's my original post from November 2010...enjoy. Though I have limited my baking - in an attempt to curtail our household sugar intake - I will put this on the rotation for my once a week oven-time as the holiday season approaches. After all, they are, as Kate mentions, not too sweet.
Steel yourselves. Just as October spawned a glut of pumpkin recipes, I am entering December on a similar gingerbread kick! I love the kick of ginger and the richness of molasses.
Cream sugar and butter, add dry ingredients, add egg, molasses and water, stir until completely moistened. Bake at 375 degrees for 30 minutes.
Gingerbread Muffins
Steel yourselves. Just as October spawned a glut of pumpkin recipes, I am entering December on a similar gingerbread kick! I love the kick of ginger and the richness of molasses.To stave off the morning chill, I whipped up a batch of gingerbread muffins and served them with chilled eggnog. Yum!
1/2 C butter
1/4 C organic granulated sugar
1 C chestnut flour
2 C white whole wheat flour
1/2 t salt
1/2 t salt
2 t ground ginger
1 t cinnamon
1 t nutmeg
1 t all-spice
1 egg
1 C hot water
1 C unsulfured molasses
Cream sugar and butter, add dry ingredients, add egg, molasses and water, stir until completely moistened. Bake at 375 degrees for 30 minutes.
I like my gingerbread dense and almost pudding-like. If you like a lighter, more cake-like, gingerbread, add 1-1/2 t of baking powder to this recipe.
Oh I have not baked with ginger and molasses in so long....very tempting. Too funny you 'picked' each other.
ReplyDeleteThese look so dark and rich, I recently made gingerbread muffins as well, I think it's the perfect breakfast muffin for this time of year. I've never tried chestnut flour, and now I'm curious to find some. Great recipe.
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