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Gingerbread-Sour Cream Muffins
Cool: 5 mins
Bake: 18 mins at 400°F
Ingredients
- 2 cups unbleached all-purpose flour or all-purpose flour
- 1 tablespoon minced fresh ginger or 1 teaspoon ground ginger
- 2 teaspoons baking powder
- 3/4 teaspoon ground allspice or ground cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup butter or margarine
- 1/3 cup milk
- 1 egg, lightly beaten
- 1 8 ounce carton dairy sour cream
- 1/4 cup packed brown sugar
- 1/4 cup mild-flavored molasses
- 2 tablespoons granulated sugar
- 2 tablespoons finely chopped crystallized ginger
Directions
1. Grease bottoms of twelve 2 1/2-inch muffin cups; set aside.
2. In a medium bowl, combine flour, fresh or ground ginger, baking powder, allspice or cinnamon, baking soda and salt. Cut in butter until mixture resembles coarse crumbs.
3. In another medium bowl, stir together milk, egg, sour cream, brown sugar and molasses. Add egg mixture all at once to the flour mixture. Stir just until moistened (batter should be a little lumpy).
4. Spoon batter into the prepared muffin cups, filling each nearly full. In a small bowl combine granulated sugar and crystallized ginger. Sprinkle over the muffin batter. Bake in a 400 degrees oven for 18 to 20 minutes or until golden and a wooden toothpick inserted near the centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 12 muffins.
