They were, as most muffins are, easy to make and came out very well. The time with my oven was right on with the recipe. These are made with the biscuit method of muffins where you cut the butter into the flour instead of melting it. The main thing of course with muffins is not to over stir and leave a few lumps.
I used half and half cinnamon and allspice but think I would use all allspice next time,
Also, I think the darker molasses would be better. All in all, they were quite good and quick to make. The recipe is from the Better Homes and Gardens special Publication best comfort food 2011. I grew up with Better Homes and Gardens as most of our Midwest cooks did and find their recipes accurate and tasty.
2 cups all purpose flour
1 tablespoon minced fresh ginger or 1 teaspoon ground ginger
2 teaspoons baking powder
¾ teaspoon ground allspice or ground cinnamon
¼ teaspoon baking soda
¼ teaspoon salt
¼ cup butter
1 egg, lightly beaten
1 8 ounce carton dairy sour cream
⅓ cup milk
¼ cup packed brown sugar
¼ cup mild flavor molasses
2 tablespoons granulated sugar
2 tablespoons finely chopped crystallized ginger
Preheat oven to 400°. Line twelve 2 ½ inch muffin cups with paper liners; set aside.
In a medium bowl, combine flour, fresh or ground ginger, baking powder, allspice, baking soda and salt. Cut in butter until mixture resembles coarse crumbs.
In another medium bowl, stir together egg, sour cream, milk, brown sugar and molasses. Add egg mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy,)
Spoon batter into the prepared muffing cups, filling each nearly full. In a small bowl, combine granulated sugar and crystallized ginger. Sprinkle over the batter in each muffin cup.
Bake from 18 to 20 minutes or until golden and a toothpick inserted near the centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from pan; serve warm.
These sound very good. I need to pick up some crystallized ginger soon and try these!!
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