Empty My Fridge
How to Make Gingerbread Muffins
Ingredientes
- Butter · softened1 xícara
- Sugar1 xícara
- Molasses1 xícara
- Egg4
- Flour4 xícaras
- Buttermilk1 xícara
- Baking soda1 colher de chá
- Salt1 colher de chá
- Ginger · ground1 colher de chá
- Allspice¼ colher de chá
- Cinnamon½ colher de chá
- Currant · dried1 xícara
- Nuts1 xícara
Modo de preparo
- Cream the butter, sugar and molasses until light. Beat in the eggs and buttermilk thoroughly.
- Whisk the dry ingredients together and stir them into the wet mixture.
- Fold in the currants and/or nuts, if using.
- To bake now, continue to the next step. Otherwise, cover and refrigerate for up to one week before baking.
- Preheat the oven to 325°F and grease the muffin tins.
- Fill the tins halfway with batter and bake for 25 minutes, until a toothpick inserted in the centre comes out clean.
Resumido do vídeo de Hilah Cooking. Assista para ver os detalhes.
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