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Gingerbread Muffins Recipe

My mom would always have these muffins on hand when I was growing up. They were a special, sweet little treat any time of day!—Ann Bush, Kansas City, Missouri

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Gingerbread Muffins Recipe

Prep: 20 min. Bake: 20 min.

Yield: 12 Servings

20 20 40

Ingredients

3/4 cup butter, softened
1/2 cup sugar
2 eggs
1/2 cup buttermilk
1/2 cup molasses
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground ginger
3/4 teaspoon baking soda
3/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
3/4 cup chopped dates
1/2 cup chopped black walnuts

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in buttermilk and molasses. Combine the flour, salt, ginger, baking soda, nutmeg and allspice; add to creamed mixture just until moistened Fold in dates and walnuts.
Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.

Nutritional Facts 1 muffin equals 327 calories, 16 g fat (8 g saturated fat), 66 mg cholesterol, 384 mg sodium, 44 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Gingerbread Muffins in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p31

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Gingerbread Muffins

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(1-1) of 1 reviews

Reviewed on Dec. 04, 2012 by Joscy

Have not had pleasuire of making these yet, but am giving them **5 stars**, since they look sooooo good. Would leave out dates, perhaps use raisins in their place. Thank you for sharing, Mrs. Bush!