Prep 15 mins
Cook 20 mins
Make up this batter and keep it in the refrigerator for up to 2 weeks to bake as you need muffins. These are excellent and so easy.
- Combine all ingredients in a large bowl and refrigerate until ready to use.
- Bake in paper lined muffin tins at 350 degrees for 20 to 25 minutes.
- Batter will keep for 2 weeks in refrigerator.
This is a good recipe, BUT I substituted GINGER for the cloves and added a Teaspoon of CLOVES, not a TABLESPOON. I also added a half Teaspoon of salt and some raisins and toasted walnuts. They turned out moist and spicy. Just the way a "Ginger" bread is supposed to be. I made 8 mini loaves, 12 muffins and a small cake in a heart-shaped copper jello mold. My family and friends were delighted. I frosted some of the muffins with vanilla frosting and Christmas sprinkles for a festive look. The heart-shaped cake got a dusting of confectionery sugar. Now, THAT'S CHRISTMAS!!! Happy Holidays!!
I kept wavering between 3 and 4 stars. I made these exactly per the recipe, though I was surprised that it called for equal amounts of cloves and ginger. I added 1t of cinnamon. The muffins had a WONDERFUL flavor (5 stars for flavor) but were totally NOT gingerbread flavor to me (3 stars for meeting my expectations). I think these would have been better titled "Clove-ginger muffins" because clove is by far the dominant taste. So for me - great taste, great texture, freeze wonderfully, but a total letdown on the gingerbread flavor. Thanks for sharing!
These were good the day they were baked, but were much better the next day. I didn't make any changes other than scaling the recipe to 1/3, as I intended to just make a dozen muffins and didn't plan to refrigerate batter for later use (I ended up with 8 muffins). Great flavor--thanks for posting!