Gingerbread Muffins

Gingerbread Muffins
Source: Maida Heatter's Cakes (Andrews & McMeel Publishing, 2011 ed.), pg. 277.

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!

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.