Gingerbread Muffins Recipe

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Gingerbread Muffins Recipe

little Indianamuffin recipe

This is yummy. While I had never had gingerbread muffins before, after a recent stay at a comfortable Indiana bed and breakfast (post on its way!) where they served Gingerbread Muffins, 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

Print Gingerbread Muffins

From Company's Coming--Home for The Holidays but I found this recipe cited on Food.com.

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

1. 375* oven.
2. Cream Butter and Sugar.
3. Beat in Eggs one at a time, beating well after each addition.
4. Add in Molasses and Milk.
5. Combine remaining seven ingredients together in large bowl.
6. Add to Butter mixture. Stir just until moistened.
7. Fill greased muffin cups 3/4 full.
8. Bake at 375* for 20-25 minutes or until toothpick inserted in center comes out clean.
9. Let stand in pan on rack for 5 minutes before serving.

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