You guys. This past weekend I think I did more baking then I have in many months, combined! And it was fan-freaking-tastic. I love to bake. And I love to share what I bake with people around me. This particular baking extravaganza had several purposes…1) I needed to make cookies for the cookie exchange I signed up for on my cooking board, 2) I needed to bake my goodies for this month’s What’s Baking, and 3) my Little from Big Brothers Big Sisters likes to bake and I was bringing her to my house on Saturday to do just that! She and I baked two delicious kinds of cookies – that I will share with you very soon – and I made two more goodies on Sunday.
Today, I share with you my What’s Baking contribution. Our host for December is Catherine from Pursuing Domestic Godess-ness, and the theme selected for this round was Gingerbread.
While they taste pretty good, there are a few changes I would make for a future batch. They’re pretty dense, so I would likely reduce the amount of flour to 2 or 2 1/2 cups. And I would definitely make the glaze a little thicker (I made this adjustment below.) All-in-all, though they were quite delicious and the gingerbread loving co-workers gave them a big thumbs up.
- 3 cups all purpose flour (or white-whole wheat flour)
- 1/4 tsp salt
- 1 1/2 tsp baking soda
- 1 1/4 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 3/4 cup molasses
- 1/2 cup butter
- 1/2 cup dark brown sugar
- 1 large egg
- 3/4 cup plain or vanilla yogurt
- 1/4 cup milk
For the Lemon Glaze
- 1 1/2 cups powdered sugar (or more)
- juice from 1 lemon
- 1-2 Tbsp milk
- Preheat oven to 450 degrees F. Spray 24 cup mini-muffin tin (or 2 12-cup tins) with non-stick spray or line with muffin liners.
- In a large bowl, combine the flour, salt, baking soda, ginger, cinnamon and cloves.
- In a microwave-safe bowl, heat the molasses and butter on high, in 30 second increments, until butter is melted. Stir until thoroughly mixed together. Set aside.
- In a second bowl, whisk together the brown sugar, egg, yogurt, and milk. Pour into the butter-molasses mixture and whisk until everything is incorporated. Pour wet ingredients into dry and mix until just combined. Do not over-mix. Batter will be very thick and lumpy.
- Fill each tin cup to the top with the batter and bake for 5 minutes. With the muffins still in the oven, lower the temperature to 375 degrees F and bake for an additional 13-15 minutes, or until a toothpick inserted in the middle comes out clean.
- Carefully remove the muffins to a cooling rack and allow to cool completely before glazing.
- Meanwhile, prepare the lemon glaze by mixing all of the ingredients together into a medium bowl. Add more powdered sugar if you’d like it thicker and more cream if you’d like it thinner. The easiest way to glaze them is to pick them up and dip the top of the muffin straight into the glaze. Then return to your cooling rack, or onto a plate, etc. Some of the glaze is likely to drip down the sides and off the muffins, so put them somewhere that this will be ok, and easy for you to clean up!
- Eat right away or store in an air-tight container for a few days.