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

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.

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