3 eggs
1 cup molasses
1 cup brown sugar
3 1/2 cups flour
1 tablespoon baking soda
1 tablespoon ground cloves
1 tablespoon ground ginger
1/2 lb butter, melted
1 cup hot water
Combine all ingredients in a large bowl and refrigerate until ready to use.
Bake in paper lined muffin tins at 350 degrees for 20 to 25 minutes.
Batter will keep for 2 weeks in refrigerator
Posted By: Apria
May 11 # 7 of 10
I ate at Jason's deli yesterday and enjoy the gingerbread muffins, and came upon theis site when I scanned. I look forward to trying the above recipes. Thanks.
Posted By: jglass
May 12 # 8 of 10
You might want to skip the one I posted.
I had the chance to make it tonight myself and I thought they were dry.
I made a vanilla glaze and covered them in it which helped some.
Posted By: Cook Chatty Cathy
May 13 # 9 of 10
JG a little hint that may help you have a moist gingerbread muffin is add about 1/4 to 1/2 c. applesauce to your batter, and see if that helps! I love raisins and so I would soak some in warm water and add them too:) Then you could call them gingerbread apple/raisin muffins;)
Posted By: Mama Mangia
May 13 # 10 of 10
jglass - don't give up on that recipe - add 1/2 c. sour cream and see if that works. Also - you could have overbaked them (even a few minutes would dry it out), overmixing will make them tough, too much flour will also do it - measure accurately.
or you could try this:
* 1/2 cup butter, softened
* 1/2 cup sugar
* 2 eggs
* 1/2 cup sour cream
* 1/2 cup molasses
* 2 cups plus 1 tablespoon all-purpose flour, divided
* 1 teaspoon baking soda
* 1 teaspoon ground ginger
* 1/4 teaspoon ground allspice
* 1/4 teaspoon ground cinnamon
* 1/2 cup golden raisins
In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in sour cream and molasses. Combine 2 cups flour, baking soda, ginger, allspice and cinnamon; add to creamed mixture just until moistened. Toss the raisins with the remaining flour; stir into batter.
Fill paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: About 1 dozen.
