Gingerbread Muffins

Camilla Saulsbury

• Ready In: 56 mins
• Yields: 16 muffins

Ingredients

• 2 3⁄4 cups all-purpose flour
• 2 1⁄2 teaspoons baking soda
• 4  teaspoons ground ginger
• 1 1⁄2 teaspoons ground cinnamon
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground cloves
• 1⁄4 teaspoon ground nutmeg
• 2⁄3 cup  packed dark brown sugar
• 2  eggs
• 3⁄4 cup  dark molasses
• 1⁄2 cup unsalted butter, melted
• 1 1⁄3 cups buttermilk

• Icing

• 2  cups powdered sugar
• 1⁄4 cup fresh lemon juice

Directions

1. Preheat oven to350°; grease 16 muffin cups (will need two 12-cup pans).
2. In a big bowl, whisk together flour, baking soda, ginger, cinnamon, salt, cloves, and nutmeg.
3. In another bowl, whisk together brown sugar, eggs, molasses, and butter until well blended.
4. Whisk in buttermilk until blended.
5. Add the egg mixture to the flour mixture and stir until just blended.
6. Divide batter equally among prepared muffin cups.
7. Bake for 23-26 minutes or until a pick comes out clean.
8. Let cool in pans on a wire rack for 5 minutes, then transfer to the rack to cool slightly.
9. In a small bowl, whisk together powdered sugar and lemon juice until smooth.
10. Spoon over tops of warm muffins and let cool.