Gingerbread Muffins

Christmas time just isn't Christmas time without gingerbread.

I am working on a duffle bag for my daughter.  I realized when she went to her last sleepover that she really does not have a duffle bag.  I decided that she really needs one of her own, not to borrow mine all the time.  Not that I mind, but its kind of a way to make her feel older- that she can go places on her own with her own set of traveling stuff.  Does that sound silly?  Well, if it does, I am just silly like that.

As much as I want her to be a kid, I also want her to strike out on her own.  It's a bittersweet thing for me.  Oh, the places you will go.  Dear sweet daughter of mine.   Ah, but not just yet, you have some growing to do first.

Gingerbread Muffins
Adapted from this recipe at Epicurious

2 3/4 cups all purpose flour
2 1/2 teaspoons baking soda
1 tablespoon plus 1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup or 8 tablespoons unsalted butter, room temperature
1/2 cup plus 2 tablespoons sugar
2 large eggs
3/4 cup mild-flavored molasses
1 1/3 cups cold water

Preheat oven to 350°F.  Use cupcake papers for about 18 regular sized muffins.

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 one at a time and beat to blend. Beat in molasses. Add dry ingredients, beating until blended. Gradually add 1 1/3 cups cold water and beat until incorporated. Divide batter equally among 18 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.

More Cookie Swap Cookies coming... (just a little break to tell you about the muffins.