Santa's Surprise Gingerbread Muffins Recipe

Santa's Surprise Gingerbread Muffins Recipe photo by Taste of Home

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Cranberry-raspberry sauce is the luscious surprise tucked inside these mouthwatering muffins.—Edie DeSpain, Logan, Utah

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Santa's Surprise Gingerbread Muffins Recipe

Prep: 15 min. Bake: 25 min. + cooling

Yield: 16 Servings

15 25 40

Ingredients

1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs
1/2 cup molasses
3 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon each ground ginger, cloves and allspice
1 cup buttermilk
1/2 cup cranberry-raspberry sauce

Directions

In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the molasses. Combine the flour, cinnamon, baking soda, ginger, cloves and allspice; add to the creamed mixture alternately with buttermilk.
Fill 16 greased or paper-lined muffin cups half full; spoon about 1-1/2 teaspoons cranberry-raspberry sauce over each. Top with remaining batter. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 16 muffins.

Nutritional Facts 1 muffin equals 244 calories, 7 g fat (4 g saturated fat), 43 mg cholesterol, 170 mg sodium, 43 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Santa's Surprise Gingerbread Muffins in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p102

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas