Fuzz is back in school today and I’m catching up on the usual chores. Instead of cookies, I decided to make something different — Gingerbread Muffins.
This recipe calls for crystallized ginger and raisins, but Fuzz doesn’t like things suspended in muffins, so I left out the add-ins. They’re not too sweet and have a nice light texture. I think the addition of chocolate chips would be great here, but these aren’t my muffins, they’re for Fuzz and they’re supposed to be simple and wholesome.
Okay, they’re not that wholesome, but you could make them a bit healthier by using white whole wheat flour instead of all-purpose. And doesn’t molasses have iron it it?????? I need to go check that.
Update: I have adjusted his recipe a bit since first posting. The changes: I halved it and now make 6 large muffins or 8 slightly smaller muffins. In addition, I now use a mix of oil and butter instead of just butter. I’ve found that adding an additional 3/4 teaspoon of baking powder helps the muffins rise higher. Also, I recommend keeping the raisins in as they add moisture. The crystallized ginger is excellent as well.
2 cups all-purpose flour (270 grams) (lightly spooned and swept if measuring by volume)
1/4 teaspoon salt plus a pinch
1 teaspoon baking soda
1 teaspoon double acting baking powder
½ teaspoon plus a pinch of ground ginger
3/4 teaspoon cinnamon
1/4 teaspoon plus a pinch cloves
3 tablespoons butter
3 tablespoons vegetable oil
½ cup mild molasses
1/4 cup plus 2 tablespoons granulated sugar (75 grams)
1 medium size egg
3/4 cup buttermilk
2 tablespoons chopped crystallized ginger (optional but recommended)
1/4 cup chopped dates or raisins (optional)
Do not preheat the oven quite yet because the batter needs to sit.
In a bowl, thoroughly stir together flour, salt, baking soda, baking powder, ginger, cinnamon and cloves.
In a microwave-safe bowl, heat butter until melted. Stir in oil, molasses and sugar, then add egg and buttermilk. Add flour mixture and stir until blended (batter will still be lumpy). If using, stir in crystallized ginger and dates or raisins.
Allow the batter to sit for about 20 minutes, then preheat oven to 425 degrees F.
Grease 10-12 muffin cups. Note: You will be baking the muffins at 375, but getting the oven really hot before you put the muffins in helps them to rise a little higher.
Divide evenly among muffin tins filling all the way to the top. Put the muffins in the oven, reduce heat to 375 degrees F and bake on center rack for 20 minutes or until muffins appear set. If making smaller muffins, check after 15 minutes.
Makes 10 to 12 muffins