little Indiana would never have called herself a fan of gingerbread, but this gingerbread muffin recipe not only smells good–it tastes like the holidays!
This is yummy. While I had never had gingerbread muffins before, after a recent stay at a comfortable Indiana bed and breakfast where they served Gingerbread Muffins with breakfast, I couldn’t wait to try my hand at them at home.
After shuffling through a few of them on Food.com, I found this one and it is a keeper. It travels well, too–we had to get ginger into Kid #2 somehow!
Gingerbread Muffins Recipe
Gingerbread Muffins
As someone who is not a huge fan of ginger, these muffins have me converted! They travel well and taste great plain or with a pat of butter. Yum!
Ingredients
- 1/2 Cup Butter or Margarine, Softened
- 1/2 Cup Sugar
- 2 Large Eggs
- 2/3 Cup Mild Molasses
- 1/4 Cup Milk
- 2 1/2 Cup Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 1/2 teaspoons Ground Ginger
- 1 teaspoon Cinnamon
- 1/2 teaspoon Salt
- 1/4 teaspoon Ground Cloves
Instructions
- 375* oven.
- Cream Butter and Sugar.
- Beat in Eggs one at a time, beating well after each addition.
- Add in Molasses and Milk.
- Combine remaining seven ingredients together in large bowl.
- Add to Butter mixture. Stir just until moistened.
- Fill greased muffin cups 3/4 full.
- Bake at 375* for 20-25 minutes or until toothpick inserted in center comes out clean.
- Let stand in pan on rack for 5 minutes before serving.
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