"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Gingerbread Muffins Recipe

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This recipe for Gingerbread Muffins, by , is from The Logan 12th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nancy Wiser
Added: Wednesday, September 30, 2009


2/3 c sugar
3/4 tsp cornstarch
1/3 c lemon juice
5 egg yolk, lightly beaten
1/4 c butter, cubed
2 tsp grated lemon peel
2 c all-purpose flour
1/4 c sugar
2 1/2 tsp baking powder
2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground cloves
1 egg
3/4 c milk
1/4 c vegetable oil
1/4 c molasses

Make lemon curd in a heavy saucepan by combining the sugar, cornstarch and lemon juice until smooth. Bring to a boil; cook and stir for 2 minutes or until slightly thickened, Stir a small amount into egg yolks. Return all to the pan; bring to a gentle boil, stirring constantly. Cook and stir 1-2 minutes longer or until mixture reaches 160 and coats the back of a metal spoon. Remove from heat; gently stir in butter and lemon peel until blended. Pour into a bowl; cover surface with plastic wrap. Cover and refrigerate until serving.

In a bowl, combine the flour, sugar, baking powder, ginger, cinnamon, salt and cloves. In another bowl, whisk the egg, milk, oil and molasses until smooth; stir into dry ingredients just until moistened. Fill paper-lined muffin cups half full. Bake at 375 for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm with lemon curd.

Number Of Servings:
Number Of Servings:
1 dozen




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