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Gingerbread Muffins Recipe

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This recipe for Gingerbread Muffins, by , is from Geraldine's Christmas Recipes, 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!

Geraldine Hynes


2 cups all-purpose flour
1/4 cup sugar
2-1/2 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground cloves
1 large egg, room temperature
3/4 cup whole milk
1/4 cup canola oil
1/4 cup molasses

Lemon Curd:
2/3 cup sugar
3/4 teaspoon cornstarch
1/3 cup lemon juice
5 large egg yolks, lightly beaten
1/4 cup butter, cubed
2 teaspoons grated lemon zest

- In a large heavy saucepan, combine the sugar, cornstarch and lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in butter and lemon zest until blended. Pour into a large bowl; cover surface with plastic wrap. Cover and refrigerate until serving.

- In a large bowl, combine the flour, sugar, baking powder, ginger, cinnamon, salt and cloves. In another bowl, combine 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 inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm with lemon curd.




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