I'm continuing down my gingerbread-lined path with ontbijtkoek (Dutch spice bread) muffins. While the Danish honningkagehjerter dough ages in the refrigerator for two days before it's baked, the Dutch ontbijtkoek age for one day after it's baked. 2 C white whole wheat flour 1 T baking powder 1/2 C dark brown sugar 1/3 C molasses 1 C milk 1 t ground cloves 1 t cinnamon 1 t ground ginger 1 t ground cardamom 1 t ground all-spice 1/2 teaspoon nutmeg 1 pinch salt 1 Preheat the oven to 300 degrees Fahrenheit. 2 Combine all ingredients into a smooth paste. 3 Lightly coat a cake tin or individual muffin wells with butter and fill with the dough. 4 Bake for about 1 hour. 5 When cooled, cover in tin foil for 24 hours before serving. Keep covered or bread will dry out.
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