Let's start the Christmas baking extravaganza with something other than cookies.
Mini muffins, for example. Almost the same, just less crispy.
I made these mini muffins for a Christmas get-together from work and everybody seemed to like them.
Gingerbread Muffins with Chocolate Glaze
Makes 12 regular or 36 mini muffins
2 teaspoons baking soda
340 g (2 1/2 cups) flour
2 teaspoons ground ginger
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 teaspoons baking powder
114 g (1 stick) butter, room temperature
150 g (2/3 cup) brown sugar
250 ml (1 cup) molasses
2 eggs, room temperature
80 g dark chocolate
125 ml (1/2 cup) heavy cream
- Preheat oven to 170°C (350°F). Line muffin tin with paper cups.
- Bring 250 ml (1 cup) water to the boil, add baking soda, set aside.
- Combine flour, spices, salt, and baking powder in a large bowl and set aside.
- Cream the butter until light. Add the brown sugar and beat for 1 to 2 minutes until fluffy. Beat in the molasses, baking-soda mixture, and flour mixture. Beat in the eggs.
- Fill muffin paper cups 3/4 full, then bake for 20-25 minutes (regular muffins) or 10-12 minutes (mini muffins). Let cool completely before decorating.
- For the glaze, break the chocolate into smaller pieces. Heat up the cream, and pour it over the chocolate. Let stand for 5 minutes, then stir until smooth. Let the glaze stand for another 10 minutes.
- Dip the muffins into the glaze, let them drip for a couple of seconds, then turn right-side up. It does take a couple of hours for the glaze to completely set, so please plan ahead to avoid disappointment.
I added 2 additional teaspoons of gingerbread spice (the spice mixture used for German gingerbreads). To me, it just didn't taste gingerbready enough before.
I also added 1 teaspoon of gingerbread spice to the glaze.
Good. But I somehow expected more. But they were good. But nothing more.
What would you bring to a Christmas get-together from work?