cynupstateny
Well-known member
From the FC site via "Biscuit"
Gingerbread Muffins from the Dairy Hollow House Cookbook
about 1 1/2 dozen muffins
1 1/2 c. unbleached white flour
3/4 c. granulated sugar
2 tsp. ground dried ginger
1 tsp. cinnamon
1/2 c. butter, cool but not room temp
3/4 c. chopped toasted walnuts (or pecans)
1 egg, beaten
3 tbl. molasses
3/4 c. buttermilk
1 tsp. BS
3/4 tsp. salt
a good handful of dried cranberries
Oven to 350 degrees F. Line muffin tins with paper liners, or spray with baking spray.
In your mixer, combine the flour, sugar, ginger and cinnamon - mix briefly to combine. Cut in the butter. Set aside about a quarter of this mixture for the crumb topping. To the rest of the floury-mixture, add the walnuts.
In a small bowl, mix the beaten egg and molasses together. In another bowl, mix the buttermilk, BS and salt. Now mix both together, then add to the flour/walnut mixture and mix only until just combined. Add the cranberries and mix briefly.
Spoon the batter into your prepared muffin tins about half-full. Sprinkle the crumb mixture on top and put in the oven for about 20 minutes.
Cyn's notes:
*I scooped out just over 1/4 cup of the flour mixture to sprinkle on top. Also had a few crushed, toasted pecans left so I tossed those in, too.
Added about 1/3 cup finely chopped crystalized ginger (which I love)
I was also talking on the phone while making these and left out 1/4 cup of the butter..so they're kind of low fat, too!
Gingerbread Muffins from the Dairy Hollow House Cookbook
about 1 1/2 dozen muffins
1 1/2 c. unbleached white flour
3/4 c. granulated sugar
2 tsp. ground dried ginger
1 tsp. cinnamon
1/2 c. butter, cool but not room temp
3/4 c. chopped toasted walnuts (or pecans)
1 egg, beaten
3 tbl. molasses
3/4 c. buttermilk
1 tsp. BS
3/4 tsp. salt
a good handful of dried cranberries
Oven to 350 degrees F. Line muffin tins with paper liners, or spray with baking spray.
In your mixer, combine the flour, sugar, ginger and cinnamon - mix briefly to combine. Cut in the butter. Set aside about a quarter of this mixture for the crumb topping. To the rest of the floury-mixture, add the walnuts.
In a small bowl, mix the beaten egg and molasses together. In another bowl, mix the buttermilk, BS and salt. Now mix both together, then add to the flour/walnut mixture and mix only until just combined. Add the cranberries and mix briefly.
Spoon the batter into your prepared muffin tins about half-full. Sprinkle the crumb mixture on top and put in the oven for about 20 minutes.
Cyn's notes:
*I scooped out just over 1/4 cup of the flour mixture to sprinkle on top. Also had a few crushed, toasted pecans left so I tossed those in, too.
Added about 1/3 cup finely chopped crystalized ginger (which I love)
I was also talking on the phone while making these and left out 1/4 cup of the butter..so they're kind of low fat, too!