The reason for this title has to do with current events in U.S. government. I will say no more.
This is based on a Betty Crocker recipe. I simply wanted to make a basic gingerbread muffin that wasn’t too sweet, and I remember these not being too sweet.
The only couple of things I did differently was to add some Angostura bitters to the batter, and since I didn’t have any allspice, I didn’t add that.
Also, I tend to fill my cupcakes a little on the full side, so I only came up with 10, not 12 muffins, as the recipe suggests.
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The batter looked like a spreadable caramel, and I could smell the Angostura bitters while filling the cupcake tray.
ingredients:
1/4 cup packed brown sugar
1/2 cup molasses
- 1/3 cup milk
- 1/3 cup vegetable oil
- 1 egg
- 1 tablespoon Angostura bitters
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- Demerara sugar, if desired, for sprinkling on top
method:
- -Heat oven to 350 degrees F
- -Grease bottoms only of 12 regular-size muffin cups with shortening, or place paper baking cup in each muffin cup.
- -In large bowl, beat brown sugar, molasses, milk, oil, egg, and bitters with spoon.
- -Stir in remaining ingredients except decorator sugar crystals and melted baking chips just until flour is moistened. Divide batter evenly among muffin cups. Sprinkle with sugar crystals.
- -Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to cooling rack. Cool completely, about 30 minutes.
Overall, I was very pleased with this recipe.
I’m still a little bitter, though. Maybe I need a cocktail or three, preferably some made with Angostura bitters!
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2 responses to “Feeling A Little Bitter Gingerbread Muffins”
these look great – ginger rocks, especially in baked goods.
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Yes I agree! Ginger is one of my favorite flavors. I recently discovered ginger and chocolate together!
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