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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Gingerbread Muffins Recipe

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This recipe for Gingerbread Muffins is from The Logan 12th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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 160º 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 375º 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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