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Secret Recipe Club (SRC): Kate from Kitchen Trial and Error Bakes My Gingerbread Muffins

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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.

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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Comments

  1. Evelyne CulturEatzNovember 7, 2011 at 2:05 PM

    Oh I have not baked with ginger and molasses in so long....very tempting. Too funny you 'picked' each other.

    ReplyDelete
  2. Sue/the view from great islandNovember 11, 2011 at 11:35 AM

    These 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.

    ReplyDelete

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