Wednesday, February 19, 2014

Gingerbread Muffins II & Vanilla Honey Butter

I like this Gingerbread Muffin recipe even better than the one I tried before - they are lighter and moister than the last batch.  As for the honey butter, I've been putting it on anything that even remotely looks like bread.  Enough said.

Gingerbread Muffins

2 C. flour
1/2 tabl. ground ginger
1 tsp. baking powder
1/2 tsp. cinnamon
1 tsp. baking soda
1/2 C. sugar
1/2 C. molasses
1/3 C. oil
1 large egg
1 C. buttermilk (or 1 scant cup of milk with 1 tabl. of vinegar added)

Combine dry ingredients in one bowl; combine the wet ingredients in another bowl.  Add the dry to the wet and stir only enough to evenly mix the batter.  Makes approx. 18 muffins.  Bake at 350 for 15-20 minutes.  They freeze well.

Vanilla Honey Butter

1/2 C. softened butter
1/4 C. 10X sugar
1/4 C. honey
1 tsp. vanilla

Whip butter and 10X until smooth.  Stir in honey and vanilla.

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