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!
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Happy Baking!
