You guys, this week has been as crazy as any that I have had since my book launched. I’m trying to be festive on a couple little hours of sleep a day and the jingle in my step is a little tired! But I am gunning for the longest nap ever this weekend and some Christmas Party fun before I take off on Sunday for a week in New York to work. So I have also been trying to stock Pete and the kids with stuff for Sunday and next week while I am gone. One of the things I made a huge batch of, are these muffins.

Gingerbread Muffins

It started because I wanted to make a muffin version of THIS SCONE for you because I am totally and completely obsessed with gingerbread. But then when I made the muffins, they seemed a little boring, you know? So I had to, make a glaze for them. OMG. I am so, so glad that I did.

Gingerbread Muffins

They are gingerbready spiced muffins (not too sweet) so the beautiful glaze over the top was actually not too sweet and was a really nice touch. Plus the kids eye-balls popped out. Coco ate four yesterday. Four.

Gingerbread Muffins

They are great for breakfast, and I’m also popping em’ in lunches for dessert- but I certainly thought they might be a nice and kind of special breakfast for your family this weekends or this month.

Gingerbread Muffins

Ok- stay tuned for a “Christmas House Tour” on Sunday- I will post it by then. Have a great weekend!! XOXO

 

Recipe: Gingerbread Muffins

makes 18 muffins

Ingredients

  • ½ cup vegetable oil
  • 1 ¼ cups sugar
  • 2 eggs
  • 2 tablespoons molasses
  • 2 2/3 cups flour
  • 2 teaspoons baking powder
  • 1 tablespoon ginger
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • ½ teaspoon salt
  • ¾ cup milk
  • Glaze
  • 2 cups powdered sugar
  • 1/4 cup cream
  • pinch of salt

Instructions

  1. Preheat the oven to 375 degrees. Prepare one and a half muffin tins with paper muffin tin liners.
  2. In the bowl of a standing mixer cream together the vegetable oil and the sugar. Add the eggs and mix well. Add the molasses and combine well.
  3. In a separate bowl, combine all of the dry ingredients and then add the dry ingredients to the mixer- then add the milk and beat until creamy.
  4. Scoop the batter into the muffin tins, evenly distributing it. Bake the muffins for 15 minutes and then take them out to cool.
  5. While the muffins are cooling, make the glaze by whisking together the powdered sugar, cream and a pinch of salt until smooth.
  6. Dunk the cooled muffins into the glaze until they have a thick coating over the top. Let the glaze set up and then serve!

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

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Categorized: Baked Goods, Breakfast
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You guys, this week has been as crazy as any that I have had since my book launched. I’m trying to be festive on a couple little hours of sleep a day and the jingle in my step is a little tired! But I am gunning for the longest nap ever this weekend and some Christmas Party fun before I take off on Sunday for a week in New York to work. So I have also been trying to stock Pete and the kids with stuff for Sunday and next week while I am gone. One of the things I made a huge batch of, are these muffins.

Gingerbread Muffins

It started because I wanted to make a muffin version of THIS SCONE for you because I am totally and completely obsessed with gingerbread. But then when I made the muffins, they seemed a little boring, you know? So I had to, make a glaze for them. OMG. I am so, so glad that I did.

Gingerbread Muffins

They are gingerbready spiced muffins (not too sweet) so the beautiful glaze over the top was actually not too sweet and was a really nice touch. Plus the kids eye-balls popped out. Coco ate four yesterday. Four.

Gingerbread Muffins

They are great for breakfast, and I’m also popping em’ in lunches for dessert- but I certainly thought they might be a nice and kind of special breakfast for your family this weekends or this month.

Gingerbread Muffins

Ok- stay tuned for a “Christmas House Tour” on Sunday- I will post it by then. Have a great weekend!! XOXO

 

Recipe: Gingerbread Muffins

makes 18 muffins

Ingredients

  • ½ cup vegetable oil
  • 1 ¼ cups sugar
  • 2 eggs
  • 2 tablespoons molasses
  • 2 2/3 cups flour
  • 2 teaspoons baking powder
  • 1 tablespoon ginger
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • ½ teaspoon salt
  • ¾ cup milk
  • Glaze
  • 2 cups powdered sugar
  • 1/4 cup cream
  • pinch of salt

Instructions

  1. Preheat the oven to 375 degrees. Prepare one and a half muffin tins with paper muffin tin liners.
  2. In the bowl of a standing mixer cream together the vegetable oil and the sugar. Add the eggs and mix well. Add the molasses and combine well.
  3. In a separate bowl, combine all of the dry ingredients and then add the dry ingredients to the mixer- then add the milk and beat until creamy.
  4. Scoop the batter into the muffin tins, evenly distributing it. Bake the muffins for 15 minutes and then take them out to cool.
  5. While the muffins are cooling, make the glaze by whisking together the powdered sugar, cream and a pinch of salt until smooth.
  6. Dunk the cooled muffins into the glaze until they have a thick coating over the top. Let the glaze set up and then serve!

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Recipe by Heather Christo (http://heatherchristo.com)