gingerbread muffins

muffins

Cornelius is sick today, so I decided to surprise him with some freshly baked gingerbread muffins for breakfast. They turned out really well and would actually make great cupcakes if iced. I think a nice lemon buttercream frosting would be superb! Or topped with whipped cream…..mmmm!

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7 comments to “gingerbread muffins”

  1. 1
    kickpleat   September 19, 2005 at 9:55 pm

    ha! good question tanvi! it surely was the recipe’s doing and not my own. they turned out wonderfully and in fact, i’m eating one right now :)

  2. 2
    tanvi @ now craving   September 19, 2005 at 7:34 pm

    these look lovely! whats your secret to getting the muffin tops to rise up like that? mine never rise very much at all.

  3. 3
    tanvi @ now craving   September 25, 2005 at 7:04 pm

    well then i am determined to try this recipe- thanks for sharing it!

  4. 4
    Anonymous   October 6, 2005 at 9:26 am

    Are you using cups or spoons to measure butter and molasses?

  5. 5
    kickpleat   October 6, 2005 at 10:10 am

    I’ve always used cups to measure things like butter and molasses.

  6. 6
    Rachel   June 9, 2010 at 8:22 am

    This recipe looks delicious! I, too, was confused with the fractions of butter, molasses, and salt (is that 1/2 tsp or 1/2 Tbsp of salt, by the way?) but I think I’ll have to make these this weekend! :-) Thanks for the recipe and inspiration!

  7. 7
    kickpleat   June 12, 2010 at 10:57 am

    Rachel, I didn’t realize that this recipe was missing a few key measurement! It’s now fixed.

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