Tuesday, December 07, 2010

Tasty Tuesday


              One of my favorite things about this time of the year is, all the sweet smells coming from my kitchen!
I'm a big fan of gingerbread ANYTHING, from the edibles to my ginger collection, I love gingerbread! So, I had to find a way to add it to my muffin mission and this gingerbread muffin recipe is the answer, tote-able gingerbread!

Gingerbread Muffins

1 c. oil
1 c. sugar
1 c. molasses
3 eggs
1 c. buttermilk
3 c. all purpose flour
1 t. baking soda
1/2 t. salt
1 1/2 t. ginger
1 t. cinnamon
1/2 t. nutmeg
Preheat oven to 350. Beat oil and sugar till creamy. Add molasses, beat till blended, add eggs and buttermilk and blend again. Combine flour, b. soda, salt and spices Add to buttermilk mixture and beat well. Spoon into greased or paper lined cups and bake for 22-25 min. to till done.  Remove, cool and enjoy! Makes about 2 1/2 dozen

Nothing could be finer than a warm gingerbread muffin split in half with a spoon of lemon curd spread all about, and a cup of coffee for the other hand! I love this time of the year, so do my hips! Enjoy!

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