Gingerbread Muffins

I know no one is in the mood for sweets this week after all the holiday cookies and cakes, but I love spice cakes and gingerbread men, and no one baked me any little cute men this holiday season!
Oh well, I guess I will have to bake my own gingerbread!

Debra from Smitten Kitchen posted an amazing looking gingerbread cake from Gramercy Tavern in NYC, but I didn't have any Guinness Stout in the house and it was after 10 pm, my usual hour to bake, and was not venturing out to the liquor store.

I decided to try this recipe that I have had for years. It was close to Debra's but not as involved. I added golden raisins and if you like gingerbread, these are for you. Nice and spicy.

I made some in my new little tartlette pans and others in traditional muffin tins.
You can add lemon icing or just powdered sugar.
They were just what I was looking for.

Gingerbread Muffins: makes 12 muffins

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup golden raisins
1 large egg
1/4 cup applesauce
3 tablespoons vegetable oil
1/4 cup molasses
1/2 cup granulated sugar
1/2 cup boiling water

Heat oven to 350. Grease and flour a 12-cup muffin tin or line with paper liners.

Combine flour, baking soda, salt, cinnamon, cloves, ginger and nutmeg in a medium bowl; make a well in the center.

In another bowl, beat egg, applesauce, oil, molasses and sugar, mixing well. Pour mixture into well. Mix batter until just moistened; add water and mix until just blended.



Fill prepared muffin tins two-thirds full. Bake for 20 to 25 minutes or until muffins test done. Cool in pan on wire rack. Sprinkle w/ powdered sugar.



Great for breakfast tomorrow or a midnight snack!