Gingerbread Muffins


My household really loves ginger. A few years ago, we found a recipe off of the King Arthur Flour website for a real gingerbread—not the hard, flat cookie-house kind, but a moist, spicy bread with chunks of crystallized ginger.

Because the Banana Bread Muffins were such a success, I decided to try muffins with the gingerbread. It worked really well!
Our visiting friends loved them, and they were easy enough that Jr Asst Baker could help stir and whisk.

We used black pepper, ginger, cinnamon and nutmeg as our spices. The original recipe has 1/4 tsp of cloves (which I omitted) and lists the pepper as optional.

2 cups all-purpose flour or 2.25 cups white-whole-wheat flour
0.25 cups granulated sugar
1 tsp baking soda
0.5 tsp salt
1.5 tsp ground ginger, or 3 tbsp grated fresh ginger
1 tsp cinnamon
0.25 tsp (or more) ground nutmeg
0.5 tsp black pepper

Mix the above ingredients thoroughly in a big bowl, (unless you are using fresh ginger—save it to mix with the butter).

1 stick (0.5 cup) melted butter
0.75 cup molasses
0.25 cup water

Melt the butter in a 2 cup heatproof measure. Put the molasses in the same measuring cup (it will sink to the bottom and be easy to measure). Pour both into the dry ingredients, add the water and mix.

1 cup buttermilk (or 1 cup water and 4 tbsp buttermilk powder)
1 egg

In the same measuring cup, whisk together the egg and buttermilk. Mix thoroughly.

Add 0.5 cups diced crystallized ginger

Pour 0.25 cup scoops into standard (greased or lined) muffin cups, a buttered 9″ square cake pan, or a buttered loaf pan.

Bake at 350F for 20-25 minutes for muffins, 30-35 minutes for a cake pan, or 45-50 minutes for a loaf pan. Test with a toothpick—they are done when it comes out clean.

Let cool 15 minutes on a rack before slicing or removing from the muffin tin. Serve warm, optionally with whipped or ice cream


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