Gingerbread Muffins

There’s nothing quite like the smell of gingerbread.

As soon as the spices are measured to combine with the dry ingredients, I turn into a child again. Growing up, this was a seasonal treat baked after Thanksgiving. I recall my mother blending everything by hand. My sister and I were standing by waiting for our turn to mix and subsequently helping to fill the muffin tin. We couldn’t wait to clean the bowl, or preferably, the spatula. I think my mother would appreciate my use of ramekins (I have a passion for dishes and rarely use a muffin tin). 

Gingerbread Muffins

Makes approximately one dozen (depending on the size of the muffin tin/baking recipient)

Place rack in the middle of the oven

Preheat Oven to 400F (please read instructions before baking)

Ingredients:

• 2-1/2 cups flour

• 1/2 cup light brown sugar

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1-1/2 teaspoons cinnamon

• 1-1/4 teaspoons ginger

• 1/2 teaspoon cloves

• 1/2 cup light molasses

• 1/2 tsp Honey Dijon mustard (optional)

• 1/2 cup milk (room temperature)

• 1/2 cup salted butter, melted and cooled

• 2 eggs (room temperature)

• 2 tsp. real vanilla extract

• coarse sugar to decorate

Instructions:

• Prépare muffin tin by lightly greasing the top with baking spray and line with appropriate sized liners. If using ramekins, prepare with baking spray.

• In a large mixing bowl, whisk together dry ingredients: flour, light brown sugar, baking powder, baking soda, cinnamon, ginger, cloves.

• In a separate bowl, whisk together wet ingredients: molasses (mustard if using), milk, butter (melted and cooled) eggs and vanilla. Add this to the dry ingredients and stir to combine.

1. Divide batter into muffin tin (or individual ramekins) to just above 3/4 full. Rest for minimum of 1 hour in the refrigerator (can be left for longer).

2. Sprinkle with coarse sugar just before baking.

3. Bake for 8-10 minutes (watch as the muffins should already be starting to rise).

4. Keeping the muffins in the oven, reduce the temperature to 350F and watching cafefuly, bake another 8-10 minutes (or until toothpick inserted in the center comes out clean.

5. Place on a wire rack and cool completely.

6. Store in an airtight container.

Optional is to “get sticky” and spoon over a caramel sauce just before indulging:

Caramel Sauce

Ingredients:

• 1/2 cup water

• 1 cup granulated sugar

• 3/4 cup cream

• 1/2 tsp. real vanilla

• sea salt (optional)

Instuctions:

• Pour water in a saucepan and add the sugar.

• Stir over medium heat until sugar dissolves. Continue cooking and carefully stirring until it boils (do not allow crystals to form - scrape down the sides with a spatula). The syrup will turn a light brown color.

• Remove from heat and gently add the cream. Don’t be alarmed if it bubbles up.

• Add vanilla (and optional sea salt if using) and stir until smooth.

• Serve warm on top of muffins (or with ice cream).

Alternatively, you can, of course, purchase a tasty commercial brand of caramel. Warm it up and be sure it’s “runny” to have the same effect as the thumbnail photo.