Feeling A Little Bitter Gingerbread Muffins

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.

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!