Extremely Ginger Muffins

Name: Extremely Ginger Muffins
Ingredients: 1 1/4 cups butter (or 1 cup butter, plus 1/4 cup shortening for a crunchier muffin top); 1 cup light molasses; 1 cup sugar; 4 cups all-purpose flour; 4 eggs, beaten; 2 teaspoons baking soda; 4 tablespoons dried ginger; 1/2 teaspoon cinnamon; 1/2 teaspoon allspice; 3/4 teaspoon salt; 1 tablespoon grated fresh ginger; 1 cup buttermilk; 1/2 cup crystallized ginger chunks, chopped into 1/4 inch pieces

13 ingredients

7 steps

Ingredients

1 1/4 cups butter (or 1 cup butter, plus 1/4 cup shortening for a crunchier muffin top)
1 cup light molasses
1 cup sugar
4 cups all-purpose flour
4 eggs, beaten
2 teaspoons baking soda
4 tablespoons dried ginger
1/2 teaspoon cinnamon
1/2 teaspoon allspice
3/4 teaspoon salt
1 tablespoon grated fresh ginger
1 cup buttermilk
1/2 cup crystallized ginger chunks, chopped into 1/4 inch pieces

Directions

1

Preheat oven to 400 degrees.
2

In a large bowl, cream butter (and shortening, if applicable) and sugar with mixer for several minutes until light and fluffy.
3

Add eggs to mixing bowl and combine.
4

In a small bowl, add soda to molasses, stirring well, then stir in grated fresh ginger. Add to sugar/molasses and mix.
5

In a large bowl, sift together flour, dried ginger, cinnamon, allspice and salt. Alternately with the buttermilk (beginning and ending with the milk), add the dry ingredients and buttermilk to the molasses/sugar. Mix just until combined, then stir in crystallized ginger.
6

At this point the dough can be covered and kept in the fridge for several days. If so, bring the dough to room temperature before baking.
7

When ready to bake, spoon into well-greased muffin cups. Optionally sprinkle the tops with a little sugar, then bake for 15 minutes or until a toothpick inserted into the muffin comes out clean.