Tuesday, 15 November 2011
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.
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.
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.
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.
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.
These are moist and spicy and oh so scrummy.
Especially when slathered with fresh Lemon Curd. 'Nuff Said.
*Spicy Gingerbread Muffins*
Makes 12 large muffins
Huge and moist and chock full of the spicy gingerbread flavour that we all love so much!
170g of dark brown sugar (1 cup packed)
370g 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)
4 ounces 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!