Thursday, December 24, 2009

Gingerbread Muffins

Nothing tastes better than a warm muffin in the morning. Especially when you’re used to eating cold cereal (with extra cold milk!). I didn’t feel like doing my normal breakfast-routine, so I baked up some muffins. Muffins are really the only thing I can stand to bake early in the morning, everything else will have to wait till noon! Since the Chocolate – Gingerbread Cupcakes tasted so good, I opted for a gingerbread muffin. Also, this is really the time of year to make them, I can’t imagine baking these in … let’s say July! They were (of course) easy to make and easy to like. They tasted like real breakfast muffins: not too sweet and a hint of savory-ness. I’d give them 3 out of 5, my family 4 out of 5, so a little math would lead me to a 3.5 out of 5!

Gingerbread Muffins recipe: Nigella Lawson - Feast

Ingredients:
- 1 ⅔ cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 ½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1 egg
- ⅓ cup packed dark brown sugar
- ⅓ cup packed light brown sugar
- ¾ cup whole milk
- ¼ teaspoon balsamic vinegar
- 6 tablespoons vegetable or corn oil
- 4 tablespoons dark corn syrup
- 4 tablespoons molasses

Instructions:
- Preheat the oven to 400 degrees F. Grease or line a 12-cup muffin pan with paper muffin cups.
- Combine the flour, baking soda, baking powder, and spices in a large bowl. Whisk the egg in another bowl, then add the brown sugars, making sure to break up any lumps. Add the milk and vinegar to the egg-brown sugar mixture then measure in the oil with a tablespoon. Use the same oily spoon to add the corn syrup and molasses so they don’t stick to it. Whisk the mixture to combine and add to the flour and spices.
- Stir until mixed but still fairly lumpy - the mixture may be more runny than you expect for muffins - but you need the dense stickiness of gingerbread, rather than a cakey crumb.
- Spoon or pour the mixture into the muffin cups and bake for about 20 minutes until the tops are dry; the muffins will still feel squidgy when you take them out of the tins to cool on a rack. Note that because the mixture is moist, these muffins will not have the hump-topped look of store-bought ones. But unlike other muffins, these will taste gloriously good a couple of days after baking.


I topped the batter with mini-gingerbread cookies.


Polka-dotted Christmas muffins!




Nom, nom, j'adore mon petit déjeuner!


When the muffins were till warm, half of the muffin sticked to the muffin-cups. Does anyone know why some muffins do this? Not enough vegetable oil? I'm puzzled.

7 comments:

Lucie said...

I've had the same problem with pumpkin chocolate chip muffins when I use applesauce instead of oil--I also think it has something to do with eating them warm or having the strength to wait until they cool down enough!But your muffins look delicious--where do you get the mini gingerbread cookies?

Lucie from Bilingual Butter

Paris Pastry said...

Thank you Lucie!

The mini-gingerbread cookies are available here in the Netherlands, and I think also in Belgium. We put those on our sandwiches to eat ;)

Merry Christmas!

Alicia (The Red Deer) said...

Hmmm not sure why they stick - but not enough oil could have something to do with it.

Sarah, Maison Cupcake said...

These look so cute, muffins seem to have been neglected with all the cupcake madness lately! Happy Christmas!

Ca said...

i agree with the not enough oil.
once i made a banana muffin and it also got stick like that, and the problem was the type of the banana i was using wich made me think about liquid so i dont know

Xiaolu @ 6 Bittersweets said...

Those mini-cookies are super cute. Sorry they stuck. I defer to those with more baking chemistry knowledge to solve this puzzle 8).

Anonymous said...

Hi I solve this problem by grease the cups with melted butter before add the mixture.