Gingerbread Muffins by Barbara

Warm Gingerbread Spices 

I have been trying to make hermits, which are an old-fashioned bar cookie.  Failed at least three times so far. They come out as hard and dry as cardboard.  So, I decided to do what I know how to do --- which is make muffins --- but use the flavors and raisins associated with hermits.  Luckily, I still had two little packets of spice mixes from the spice advent calendar my sister, Christine, sent to us last December.  But you can easily make your own spice mix, as indicated below.

I guessed at the ingredients and quantities based on experience.  Fresh ginger gives them extra flavor. 

They turned out pretty well!  Just baked them a little too long... and next time I would increase the amount of raisins.  

---Barbara

Gingerbread Muffins

Makes 12 medium-sized muffins

2.5 cups all-purpose flour

1/2 t. sea salt

1/2 t. baking soda

1 t. baking powder

at least 3 t. gingerbread spices, a mix of

    cinnamon - 1 t. heaping

    cloves - 1/4 t.

    nutmeg - 1/4 t.

    anise or cardamon - 1/4 t. (optional)

    ground ginger - 1 t. heaping

1 cup soft fresh raisins (next time 1.5 cups)

2 eggs, room temperature

1/2 c. fresh, soft dark brown sugar, packed

1/2 c. molasses

2 T. grated fresh ginger

1 stick (8 T.) of unsalted butter, melted and cooled

1/2 c. whole milk

baking spray

Preheat the oven to 350 degrees.

In one bowl, mix the dry ingredients together:  flour, salt, baking soda, baking powder and spices. Add the raisins and toss them until they are coated.  This will help keep them from sinking to the bottom of the muffins.

In another larger bowl, whisk together the eggs and soft brown sugar until smooth.  Add the molasses and grated ginger then whisk together.  Mix in the melted butter.

Switch to a spatula, then a little at a time, add the flour mixture.  

Then add the milk, which will loosen it up into a batter.  

Spray a muffin tin with baking spray.  

Divide the batter evenly into 12 muffin cups.  I used an ice cream scoop.  Sometimes I use a 1/4 measuring cup to do the job.

Bake in the oven for 18 minutes.  (Start checking at 15 minutes.)

Let sit for 15 minutes, before removing them from the pan, to cool on a wire rack.

Best eaten warm.

They freeze well.

To reheat, place in a low temperature oven or toaster oven set at 250 degrees until warmed through.

B