Gingerbread Muffins With Lemon Glaze

Recipe Ingredients

2 3/4 cups	171g / 6oz	All-purpose flour
2 1/2 teaspoons	12ml	Baking soda
1 tablespoon	15ml	Ground ginger - plus
1/2 teaspoon	2.5ml	Ground ginger
1 teaspoon	5ml	Ground cinnamon
1/8 teaspoon	0.6ml	Ground cloves
1/2 teaspoon	2.5ml	Salt
1/2 cup	99g / 3.5oz	Unsalted butter - (1 stick) - room temperature
1/2 cup	99g / 3.5oz	Sugar - plus
2 tablespoons	30ml	Sugar
2 tablespoons	30ml	Eggs (large)
3/4 cup	177ml	Mild-flavored light molasses
1 1/3 cups	315ml	Cold water
		Lemon Glaze
1 3/4 cups	346g / 12oz	Powdered sugar
5 tablespoons	75ml	Fresh lemon juice
		Whipped cream - (optional)

Recipe Instructions

For Gingerbread Muffins: Preheat oven to 350 degrees. Lightly butter 16 standard (1/3-cup) muffin cups. Whisk flour, baking soda, ginger, cinnamon, cloves and salt in medium bowl to blend.

Using electric mixer, beat unsalted butter and sugar in large bowl to blend. Add large eggs and beat to blend. Beat in light molasses. Add half of dry ingredients, beating until blended. Beat in remaining dry ingredients. Gradually add 1 1/3 cups cold water and beat until incorporated. Divide batter equally among 16 prepared muffin cups.

Bake gingerbread until tester inserted into center comes out clean, about 25 minutes. Transfer to rack and cool 10 minutes. Remove muffins from pan and place on rack over sheet of foil.

For Lemon Glaze: Whisk powdered sugar and lemon juice in small bowl until smooth. Spoon lemon glaze over tops of warm muffins, using about 1 tablespoon glaze for each.

Serve muffins warm with whipped cream, if desired, or at room temperature.

This recipe yields 16 gingerbread muffins.

Source:
Bon Appetit, December 2000

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