
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.





7 comments:
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
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!
Hmmm not sure why they stick - but not enough oil could have something to do with it.
These look so cute, muffins seem to have been neglected with all the cupcake madness lately! Happy Christmas!
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
Those mini-cookies are super cute. Sorry they stuck. I defer to those with more baking chemistry knowledge to solve this puzzle 8).
Hi I solve this problem by grease the cups with melted butter before add the mixture.
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