Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1 teaspoon ground cardamom
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup molasses
- 2 large eggs
- 1 cup milk
Special equipment needed:
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Spatula
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Line a muffin tin with muffin liners.
2. In a large mixing bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda, salt, ginger, cinnamon, and cardamom.
3. In a separate mixing bowl, whisk together the melted butter, molasses, eggs, and milk.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Scoop the batter into the muffin liners, filling each about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Remove the muffins from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Total time: 35 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12 muffins
Nutritional information:
Calories: 247
Fat: 9g
Saturated Fat: 5g
Cholesterol: 54mg
Sodium: 228mg
Carbohydrates: 38g
Fiber: 1g
Sugar: 21g
Protein: 4g
Substitutions for ingredients:
- You can use dark corn syrup instead of molasses.
- You can use whole wheat flour instead of all-purpose flour.
- You can use honey instead of brown sugar.
Variations:
- Add 1/2 cup of chopped nuts or dried fruit to the batter.
- Top the muffins with a cream cheese frosting or a dusting of powdered sugar.
Tips and tricks:
- Make sure to measure the flour correctly by spooning it into the measuring cup and leveling it off with a knife.
- Don't overmix the batter or the muffins will be tough.
- Store the muffins in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store the muffins in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the muffins, wrap them in foil and bake in a 350°F (175°C) oven for 10-15 minutes.
Presentation ideas:
Serve the muffins on a platter or in a basket lined with a cloth napkin.
Garnishes:
Garnish the muffins with a sprinkle of powdered sugar or a dollop of whipped cream.
Pairings:
Serve the muffins with a cup of coffee or tea.
Suggested side dishes:
Serve the muffins with a side of fresh fruit or yogurt.
Troubleshooting advice:
- If the muffins are too dry, try adding a tablespoon of milk to the batter.
- If the muffins are too wet, try adding a tablespoon of flour to the batter.
Food safety advice:
Make sure to wash your hands and all surfaces and utensils that come into contact with the batter to prevent the spread of bacteria.
Food history:
Gingerbread has been enjoyed for centuries, dating back to ancient Greece and Rome. It was brought to Europe by crusaders returning from the Middle East and became popular during the Middle Ages. Gingerbread houses and cookies are popular during the holiday season.
Flavor profiles:
The cardamom and ginger in these muffins give them a warm and spicy flavor, while the molasses adds a rich sweetness.
Serving suggestions:
Serve these muffins for breakfast or as a snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A