Gingerbread Muffins are one of my seasonal indulgences. A perfect antidote for harried days — I promise. When that distinctive gingerbread aroma fills first your kitchen and then your whole house — the world just becomes better.
A cozy treat for the holidays, snow days, beginning of fall days, winter days. Okay… I’ll just admit it. Any day is a good day for gingerbread. And yes, they are perfect with a cup of tea or mug of hot chocolate!
And for those of you who, like me, adore a little history with your food … the first known recipe for gingerbread “came from Greece in 2400 BC. Chinese recipes were developed during the 10th century and by the late Middle Ages, Europeans had their own version of gingerbread.”
1/2 cup brown sugar
1/2 cup molasses
1/2 cup buttermilk (milk can also be used)
1/3 cup canola oil
3 cups all-purpose flour
1 1/2 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
Preheat oven to 400-degrees.
Grease bottoms of a 12-cup muffin tin or line with paper baking cups.
Combine brown sugar, molasses, buttermilk, canola, and eggs in a large bowl, until it is fully incorporated. Stir in flour, baking powder, ginger, cinnamon, salt, baking soda, and allspice, until the flour is just combined. Do not overmix.
Divide batter evenly among the 12 muffin cups.
Bake 15-20 minutes or until a toothpick inserted in the center comes out clean.