Gingerbread Muffins

Here is a recipe from one of my favorite food bloggers, Angie at A Lil' Country Sugar .
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!