Monday, 12 August 2013

Ginger Muffins

Jill and Peirce have been gone for most of August. It's so strange to make muffins, and have them last for days! Not to worry. They'll be home soon and gobbling everything all up.

Today I made Ginger Muffins. It is one of my favorite recipes in the Company's Coming Muffin cook book!

Gingerbread Muffins
The taste of Christmas and the comfort of home all in one muffin.
Serve warm with butter.
Hard margarine (or butter), 1/2 cup 125 mL softened
Granulated sugar 1/2 cup 125 mL
Large eggs 2
Fancy (mild) molasses 2/3 cup 150 mL
Milk 1/4 cup 60 mL
All-purpose flour 2 1/2 cups 625 mL
Baking soda 1 tsp. 5 mL
Baking powder 1 tsp. 5 mL
Ground ginger 1 1/2 tsp. 7 mL
Ground cinnamon 1 tsp. 5 mL
Salt 1/2 tsp. 2 mL
Ground cloves 1/4 tsp. 1 mL

Cream margarine and sugar together in large bowl. Beat in eggs,
1 at a time, beating well after each addition. Add molasses and milk.
Beat until mixed.

Combine remaining 7 ingredients in medium bowl. Add to margarine
mixture. Stir until just moistened. Fill greased muffin cups 3/4 full. Bake
in 375°F (190°C) oven for about 20 minutes until wooden pick inserted
in centre of muffin comes out clean. Let stand in pan for 5 minutes before
turning out onto wire rack to cool. Makes 12 muffins.

1 muffin: 274 Calories; 9.3 g Total Fat; 352 mg Sodium; 4 g Protein; 44 g Carbohydrate;
1 g Dietary Fibre

from Home for the Holidays © Company's Coming Publishing Limited

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