Gingerbread Muffins with Strawberries and Cream

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Gingerbread Muffins with Strawberries and Cream...a great combination.

Gingerbread Muffins with Strawberries and Cream…a great combination.

Prep 10 mins Bake 12 mins Eat 22 mins

These gingerbread muffins are true Fresh Food in a Flash. Mix up the batter in 5 minutes. Bake in 12 minutes or so. Let them cool as long as you dare. Slice them open and fill with strawberries and whipped cream or ice cream…or both!

Gingerbread Muffins are soft, moist and delicious.

Gingerbread Muffins are soft, moist and delicious.

During the winter holidays, there are decorated gingerbread men and the adorable, clever and impressive gingerbread houses. But the gingerbread muffins are a little different. Soft, moist and perfect with strawberries and cream. Whipped cream, ice cream, you get to decide.

The molasses in the base is what gives gingerbread its distinctive flavor.

The molasses in the base is what gives gingerbread its distinctive flavor.

What gives gingerbread that distinctive flavor? While there is ground ginger in the batter, it is the molasses that really adds the flavor. I had a hard time finding molasses in the store. I thought it would be with the sugar and flour, since it comes from sugar cane, but no, it was stocked near the maple syrup. When I asked the young clerk where to find it, she did not know what molasses was. Confirming my mission to teach about cooking, even in the grocery aisle!

Gingerbread muffins are good for you too!!

Gingerbread muffins are good for you too!!

Molasses is the dark, sweet syrup that remains after the sugar is extracted from sugar cane. Dark molasses is the byproduct of the second boiling cycle of sugarcane, which is what I used in the gingerbread recipe. Here’s the good news! Because molasses is the leftover components of sugarcane juice after sugar is extracted, it contains a concentrated level of the vitamins and minerals that were present in the sugarcane itself. Molasses is particularly prized for its iron content, although it also contains other important minerals such as calcium, magnesium, and potassium.
So, with gingerbread, you are eating a really healthy dessert! Who knew?

Mix the dry ingredients with the wet ingredients just until combined.

Mix the dry ingredients with the wet ingredients just until combined.

When making muffins or cake, always keep the dry ingredients separate from the wet ingredients and mix together just until the ingredients combine. You don’t want to overwork the dough or batter as it will become tough instead of delicate and cake-like. Then spoon them into the muffin tin with an ice cream scoop until each cup is 2/3 full.

Serve gingerbread muffins with strawberries and whipped cream.  Yum-my!

Serve gingerbread muffins with strawberries and whipped cream. Yum-my!

Slice the gingerbread muffins horizontally and sandwich fresh sliced strawberries mixed with a little powdered sugar, whipped cream or ice cream in between.  Indulge in this healthy dessert!

Print this Recipe

Gingerbread Muffins

1 1/2 cups flour
1 1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1 cup molasses
1/2 cup butter, melted

1. Preheat oven to 375°. Lightly grease and flour a cupcake tin.

2. In a medium bowl, mix flour, baking soda, salt and spices. Set aside.

3. In large bowl, whisk together eggs, molasses and butter. Mix in 1/2 cup hot water. Whisk in flour mixture just until combined and smooth.

4. With an ice cream scoop, scoop the batter 2/3 full in each muffin cup. Bake for about 12 minutes or until toothpick inserted in center comes out clean. Makes 10-12 gingerbread muffins.

Servings: 10    219 calories per serving

Preparation Time: 10 minutes
Cooking Time: 12 minutes
Total Time: 22 minutes

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