Gingerbread muffins, anno 2011
This recipe was originally posted in December 2008. It's been fully updated, and new photos are included.
Everyone likes a good muffin, and during Christmas time, this should be a Christmas muffin :)
There are endless variations on the theme. You could bake small cupcakes and garnish them with something Christmassy. Or you could simply add your favourite Christmas spices (say ginger, nutmeg, cinnamon, cloves, cardamom) into your regular plain muffin recipe (and still glaze them afterwards). Or you could throw in a generous handful of red berries (lingonberries or cranberries) into your muffin batter to give them the festive feel.
Here's a recipe for very simple muffins - made special by the use of dark muscovado sugar and a mixture of gingerbread spices.
Note I've measured the dry ingredients both in grams and in volume. A standard American cup is 240 ml, so 100 ml of muscovado sugar would be a half a cup minus a heaped Tablespoon etc.
Gingerbread muffins
(Jõulumuffinid)
Makes 12 medium-sized muffins
Gingerbread muffins, anno 2008
2 large eggs
85 g dark muscovado sugar (100 ml)
50 g butter, melted and slightly cooled
100 g sour cream or creme fraiche
120 g plain/all-purpose flour (200 ml)
1.5 tsp baking powder
25 g ground hazelnuts or almonds (50 ml)
2 tsp gingerbread spice or mixed spice or pumpkin pie spice
icing sugar, for dusting
Whisk eggs with sugar. Add the melted butter and sour cream. Mix the dry ingredients in a separate bowl, fold into the egg-sugar-butter-sour cream batter.
Spoon into muffin cups and bake in the middle of 200 C/400 F oven for 10-12 minutes, until muffins are cooked.
Let cool a little, then dust with icing sugar.
Gingerbread muffins, anno 2011
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