September 29, 2009
Cozy time! Tea and gingerbread muffins
When we were in college, my husband worked at a really nice restaurant in town. He managed to get this recipe from the owner. He made a batch of these every other day it felt like, and when he didn't have the time, I made them. I recently found the recipe tucked away with others, and decided to see why we were so obsessed with them. One taste of them, and all the memories came flooding back! They are pretty darn good.
Sift 2 cups flour
1 1/2 teaspoons ginger
1 1/2 teaspoons baking soda
1/2 teaspoons salt
Heat: I cup molasses with 1/3 cup butter
let cool a bit.
Pour 1/2 cup buttermilk and 1 beaten egg into melted molasses mixture.
Add: 1/2 cup chopped nuts (I used pecans, but you can use wlanuts if you would like) and 1/4 cup currants to flour mix.
Stir liquid into flour mixture.
Fill pans 1/2 way, sprinkle sugar and cinnamon on top. The recipe says to combine 1/4 cup sugar and 1/2 teaspoons cinnamon. I just combined a little bit, since I didn't want a lot of sugar, but now that I think about it, the sugar was nice on top and gave a nice crackle look to it.
Bake at 325 for 25 min.
DO NOT USE BLACKSTRAP MOLASSES!! THE ABOVE PICTURE IS THE FIRST BATCH THAT I MADE WITH THE WRONG MOLASSES. YUCK!!!!!! USE THE VERY LIGHTEST ONE.