These would be perfect for Christmas morning breakfast. You can see Angie's original recipe and photos here.
Gingerbread Muffins
Yield 12-14 muffins
2- 1/4 cups flour
1 tsp. baking soda
1 tsp. ground ginger
1 tsp. ground cinnamon
1-1/2 tsp. salt
Dash ground cloves
1/2 cup sugar
1/2 cup shortening
2/3 cup light or dark molasses
1 egg
3/4 cup boiling water
Preheat oven to 350-F. Line a 12-cup muffin tin with paper muffin cups.
In a medium size bowl, combine flour, baking soda, ginger, cinnamon, salt and cloves; set aside.
In a larger mixing bowl, cream sugar and shortening. Add molasses (I used light) and egg; mix well. Stir in the dry ingredients alternately with water; mix well.
Fill muffin cups with the batter. Sprinkle tops with raw sugar if you have it. Bake for 18-20 minutes. I got exactly 13 muffins by filling the cups almost all the way. You can also drizzle with a simple powdered sugar glaze which adds a nice sweetness and looks pretty!
Happy Baking!
Oh you girls are too funny! Each featuring the other on the same day!? F.U.N! I'm sure these are marvy too...they look wonderful. MMMM!
ReplyDeleteAnd we didn't even plan it! :-)
ReplyDeleteWhat a fabulous muffin top....and thank you for all the wonderful comments. I have often said that we have a lot in common, and it looks like we think alike too.
ReplyDeleteThese are BEAUTIFUL muffins, and they do sound perfect for Christmas morning!
ReplyDeleteI'm thinking Christmas morning for these, as well, Michael Ann! Thanks for the recommendation for the raw sugar; I'm using it on a lot of things~
ReplyDeleteMerry Christmas!
OH MY!!! Yummy!!!!!
ReplyDeleteMerry Christmas Darling,
May your stocking be filled with lots of sparkly plum lipsticks... wait a sec, that's MY stocking! xoxo
Merry Christmas, those muffins look nice. andi
ReplyDeleteMerry Christmas! These look wonderful... one of my favorites.
ReplyDeleteThanks for visiting me at A Season for All Things. I'm your newest follower and look forward to more great recipes! ~ Ellen