Saturday, November 5, 2011
Gingerbread Muffins with Lemon Curd Glaze
Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Spice Islands.
2 cups whole wheat pastry flour
3/4 cup all-purpose flour
2 1/2 tsp baking soda
3 tsp ground ginger
1 tsp cinnamon
1/2 tsp salt
1/2 cup canola oil
6 tsp brown sugar
1/2 cup molasses
3/4 cup milk
1/2 cup buttermilk
1 tsp vanilla
In a large bowl, stir together flours, baking soda, ginger, cinnamon, nutmeg, and salt. In a separate medium bowl, mix together oil, brown sugar, eggs, molasses, milks, and vanilla. Make a well in the center of the dry mixture. Pour the wet mixture in the hole. Stir until just combined (do not over mix). Pour into greased muffin tins (you can butter and flour yours...I keep it simple and use Baker's Joy spray). Bake at 350 degrees for 20-25 minutes. Once cool, top with lemon curd glaze and sprinkle with chopped candied ginger, if desired.
Lemon Curd Glaze
1/2 cup confectioner's sugar
3 Tbs lemon curd
2 tsp whipping cream
Whisk all ingredients together until smooth.
I used whole wheat pastry flour. You can substitute all-purpose flour (for a total of 2 3/4 cups all-purpose flour) if whole wheat pastry flour is not readily available.
Before I measure the molasses, I spray my measuring cup with non-stick cooking spray. That way, instead of sticking to the cup, it falls right out.
These muffins are delicious on their own. I like to serve mine with the glaze offered in a bowl to the side.
For the lemon curd, I make my own. It takes 10 minutes; and, it has a fresher, brighter taste than store-bought with no preservatives. If using store-bought curd, grate a lemon zest into the curd to add a little zing. My lemon curd recipe will be featured as Tuesday's (November 8) "How To" post.