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Spicy Gingerbread Muffins


Spicy Gingerbread Muffins

It's that time of the month again, Visiting Teaching time. I just love visiting with the sisters in my care and helping them when and where I can.

Spicy Gingerbread Muffins

I also never like to go empty handed. I usually have a handout to give to them that may or may not correlate with the month's message, and I usually bring a goodie to share. Today I had made them bookmarks to go with the newest handbook which we were given last month.

Spicy Gingerbread Muffins

I also baked them some of these delicious Spicy Gingerbread Muffins. I don't know anyone that doesn't love themselves a bit of Gingerbread.

Spicy Gingerbread Muffins

It just ain't human ya know! Ok, so maybe there are a few people who might not like Gingerbread . . . I just don't happen to know any.

Spicy Gingerbread Muffins

These muffins are fabulous. They look really plain and simple . . . humble even, but it's the plain and simple things in life that are often the nicest things in life. You just have to dig a little deeper than the surface to find them.

Spicy Gingerbread Muffins

These are moist and spicy and oh so scrummy.

Spicy Gingerbread Muffins

Especially when slathered with fresh Lemon Curd. 'Nuff Said.

Spicy Gingerbread Muffins

*Spicy Gingerbread Muffins*
Makes 12 large muffins
Printable Recipe

Huge and moist and chock full of the spicy gingerbread flavour that we all love so much!

200g of dark brown sugar (1 cup packed)
350g of plain flour (2 1/2 cups)
1 1/2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground allspice
1/4 tsp ground cardamom
1/2 tsp salt
1 large free range egg
125ml of mild molasses ( 1/2 cup, or a mixture of dark and light treacle to make up the same)
250ml of buttermilk (1 cup)
125g of butter (1/2 cup)

softened butter or lemon curd for spreading

Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 12 cup large muffin tin, or line with paper liners. Set aside.

Place the butter and molasses into a small saucepan and heat over gentle heat until the butter has melted and the two are amalgamated. Set aside.

Sift the flour into a bowl. Whisk in the sugar, soda, cinnamon, ginger, nutmeg, cloves, allspice, cardamom and salt. Whisk the buttermilk and egg into the molasses mixture. Add this all at once to the dry ingredients. Fold together to just moisten. Spoon into the prepared muffin cups, filling about 3/4 full.

Bake for 20 to 25 minutes until well risen and the tops spring back when lightly touched or a toothpick inserted in the centre comes out clean. Let stand in the muffin cups for about 5 minutes before removing to a wire rack. Serve warm with butter or lemon curd for spreading.



My offering over in The Cottage today, Pork Chops Romano. Delicious!
QuickEdit
Marie Rayner
9 Comments
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9 comments:

  1. These do look wonderful. I was looking for a gingerbread muffin recipe yesterday. Thanks! What could be better than Lemon Curd and warm gingerbred!

    ReplyDelete
  2. Oh goodness, Marie! Sure do wish you were MY Visiting Teacher! What fun we'd have! Oh well...just have to make some of those yummy looking muffins and pretend!

    Gingerbread is just about my favorite thing--especially at this time of the year--so sweet & comforting!

    Sending lots of love your way, sweet friend!

    Julie

    ReplyDelete
  3. Hi, first time here (and now following you) i like the sound of these muffins, I don't know if I could have them with lemon curd... could I use brandy butter? They sound quite festive :-)

    Ciao
    Alessandra
    http://alessandrazecchini.blogspot.com/

    ReplyDelete
  4. If Brandy Butter is your thing, then I say GO for it!

    ReplyDelete
  5. Gingerbread Muffins with lemon curd... I must go bake these NOW! LOL... this is a wonderful muffin, Marie, and just love the idea of them with lemon curd--my fave. Thank you! :o) Happy Day, dear friend ((LOVE & HUGS))

    ReplyDelete
  6. And look, I just happen to have cardamom in the cupboard - LOL! These sound sensational. I know what we'll be having for afternoon tea tomorrow. I adore gingerbread AND lemon curd. I'd never thought to put them together, but now I think about it, gran always frosted her gingerbread cake with lemon icing, so it's natural to think of those flavours combined.

    ReplyDelete
  7. These ginger muffins look amazing Marie and the lemon curd look deliciousa!!! I love it!! send you huggs dear, xoxoxoxo gloria

    ReplyDelete
  8. Would you stop it Marie....I need to get into a swimming costume at some stage!!!
    But these Gingerbread Muffin's just look too scrumcious to miss though ...
    Nothing for it ~ I'll just have to hide in my sarong...ho hum xxoo

    ReplyDelete
  9. I have never heard of these beauties, the curd tips this over thetop for sure,, yummo, hope you are well Marie,,

    ReplyDelete

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