gingerbread muffins

Cornelius is sick today, so I decided to surprise him with some freshly baked gingerbread muffins for breakfast. They turned out really well and would actually make great cupcakes if iced. I think a nice lemon buttercream frosting would be superb! Or topped with whipped cream.....mmmm!

gingerbread muffins

2 ¾ c all purpose flour
2 ½ t baking soda
1 T plus 1/2 t ground ginger
1 t ground cinnamon
1/8 t ground cloves
½ salt
½ butter, room temperature
½ c brown sugar
2 T white sugar
2 large eggs
¾ molasses
1 1/3 c milk

Preheat oven to 350°F. Line or grease muffin tin. Whisk flour, baking soda, ginger, cinnamon, cloves and salt in medium bowl to blend.

In a seperate bowl, beat butter and sugar to blend. Once blended, add in eggs and mix well. Beat in molasses. Add half of dry ingredients, beating until blended. Beat in remaining dry ingredients. Gradually add the milk and beat until incorporated. Divide batter into prepared muffin tin.

Bake gingerbread until tester inserted into center comes out clean, about 20-25 minutes. Transfer to rack and cool 10 minutes.

Makes approx. 20 gingerbread muffins.