Ingredients: |
Ingredients: 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
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Directions: |
Directions:- 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. |