GINGERBREAD MUFFINS

I recently found this recipe in my favorite holiday recipe book from COOKS MAGAZINE. It is called Quick and Easy Gingerbread Muffins...I haven't tried it yet, but will this week as they look delicious. I wanted to keep up on adding new gingerbread recipes to my blog from time to time. Here it is:

QUICK AND EASY GINGERBREAD MUFFINS
(makes 12 muffins)

Be careful not to overmix the batter in step 2; overwise the muffins will be tough.

-2 cups unbleached all-purpose flour
-1/2 teaspoon baking soda
-1/2 teaspoon table salt
-1 tablespoon ground ginger
-2 teaspoons ground cinnamon
-1/2 teaspoon ground allspice
-2 large eggs
-1 1/2 cups packed dark brown sugar
-1 cup buttermilk
-1 stick unsalted butter, melted and cooled slightly

1. Adjust oven rack to middle position and heat oven to 375 degrees. Spray standard muffin tin with nonstick cooking spray.

2. Whisk together flour, baking soda, salt, ginger, cinnamon, and allspice in medium bowl until combined. Whisk together eggs, brown sugar, and buttermilk in large bowl until combined. Add melted butter and whisk vigorously until thick and homogeneous. Whisk half of dry ingredients into wet ingredients until two begin to come together and then add remaining dry ingredients and stir with rubber spatula or wooden spoon until just combined (do not overmix).

3. Use ice cream scoop or large spoon to drop batter into greased muffin tin. Bake until golden and toothpick inserted into center of muffin comes out clean, 18 to 20 minutes. Cool muffins in tin for 5 minutes and then transfer to wire rack and cool for 10 more minutes. Can be sprinkled with powdered sugar.