Skip to main content

Gingerbread Muffins



Gingerbread Muffins
Source: Maida Heatter's Cakes (Andrews & McMeel Publishing, 2011 ed.), pg. 277. Also in Maida Heatter's Book of Great American Desserts (Alfred A. Knopf, 1982, pg. 173).

These delicious gingerbread muffins can be served plain or with vanilla ice cream. The Bittersweet Glaze is also optional. These are very easy to make. Again, I used my silicone baking cups which made the job even easier!

Makes 16 muffins

1 3/4 cup sifted all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1/4 tsp. finely ground black pepper
1 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. cinnamon
1/4 tsp. dry powdered mustard
1 egg and 1 egg yolk
1/2 cup sugar
1/2 cup molasses (preferably dark)
1/2 cup vegetable oil
1 TBS. granular or powdered instant coffee
1/2 cup boiling water

Preheat oven to 400. The recipe will make about 16 cupcakes so you will need two 12-cup muffin pans but will only need to use 4 cups on one pan. Butter or spray the pans and dust with dry bread crumbs.

Dissolve the coffee in the boiling water and set aside.

Sift together the flour, baking soda, salt, pepper, ginger, cloves, cinnamon and
mustard and set aside.

In a mixing bowl, beat the egg and egg yolk slightly. Beat in the sugar.

Beat in the molasses.

Beat in the oil.

Lower the speed of the mixer and add the dry ingredients until incorporated.

Add the coffee and water mixture.

You will have a thin mixture so it will be easier if you transfer it to a measuring cup
to pour into the cupcake forms. Fill about 2/3 full.

Bake for about 15-20 minutes until the muffins spring back when they are lightly pressed with the fingertips. Do not overbake. Serve hot or cold.


Labels:

Comments

Unknown said…
I love this recipe!!! They came out so well and not too sweet. Thanks for posting this recipe!!!
November 7, 2013 at 7:20 PM
Phillip Oliver said…
You are welcome Tacia! I'm glad to hear that it worked for you.
November 8, 2013 at 7:54 AM
Post a Comment

Popular posts from this blog

Palm Beach Brownies with Chocolate Covered Mints

Palm Beach Brownies with Chocolate Covered Mints Source:  Maida Heatter's Book of Great Desserts (Andrews & McMeel Publishing, 1999 ed.) , pg. viii. I made these brownies again a few days ago and they were just as good as ever. This time I made half with York Peppermint Patties and the other half with Andes mints. There wasn't a noticeable difference in taste. The ones with the Andes mints were pretty with the mint green color but the ones with Yorks are equally pretty. When Maida Heatter's first book (the above-mentioned title) won the James Beard Cookbook Hall of Fame Award in 1998, she accepted her award on stage and began to toss out these brownies to the audience. Everybody clamored for one and went wild. The original recipe came from a local deli in her area and did not include the mints (that recipe is available in the first edition of this book). She tinkered with the recipe and added the mints which do not melt during baking. I've been itching to ...
9 comments
Read more

Mulattoes

Mulattoes Source:  Maida Heatter's Book of Great Desserts (Andrews & McMeel Publishing, 1999 ed.) , pg. 199. Of the hundreds of Maida Heatter cookie recipes, this may be the most famous. These are chunky but soft, extremely chocolaty,  full of nuts and chocolate chips. Sinfully delicious! They are easy to make. The trickiest part may be the baking time. After making them numerous times, I have learned to only bake them 10 or 11 minutes at the most, then remove them and allow them to sit on the hot baking pan for about 5 minutes. They will be extremely soft to the touch but eventually they firm up nicely.  I just use my hand mixer for these. Although the recipe states that it makes 18 large cookies, I find that the yield is slightly higher, even when making them fairly large. I use a tablespoon scoop to form the cookies. 2 oz. unsweetened chocolate 6 oz. semi-sweet chocolate 3 oz. (3/4 stick) butter 1/4 cup sifted all-purpose flour 1 tsp. baking pow...
12 comments
Read more

Frozen Chocolate Mousse

Source:  Maida Heatter's Book of Great Chocolate Desserts (Andrews & McMeel Publishing, 2006 ed.) , pg. 228. Here is a dessert sure to make any chocoholic swoon. Silky and decadent, this frozen mousse is like a rich chocolate ice cream. It is really easy to make - all the folding required will give you a workout but it is worth it! The crust can be made with crushed wafer cookies or you could even buy a ready-made crust. If doing your own, the instructions say to apply the crumbs around the sides of the pan (use a springform pan) but I did not do this - I just made a bottom layer. You will have to run a sharp knife around the pan before releasing the catch on the pan. The mousse is soft (even after freezing) and it will need to be put back in the freezer as soon as possible after serving. Maida Heatter recommends covering the mousse with either whipped cream, strawberries or chocolate leaves. I did not do either, it looks lovely without a topping. Crust 8 oz. choc...
5 comments
Read more