RECIPE

Gingerbread Muffins

You wait all year for “gingerbread season.” Nothing is better than a hunk of warm gingerbread topped with whipped cream dusted with cinnamon, or poached peaches dusted with ginger.

My kids love gingerbread muffin tops because they look like toaster cakes and fit nicely in the toaster for quick easy warming, and then they make gingerbread sundaes by topping with vanilla ice cream and caramel sauce.

Get the rest of Rachael’s Essential Thanksgiving Recipes here.

Ingredients

  • 2 1/3 cups flour
  • 1/2 cup butter, softened
  • 1/3 cup sugar
  • 1 1/4 cup molasses
  • 1/2 cup hot water
  • 1 teaspoon baking soda
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon salt
  • 1 large egg
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Preparation

Preheat oven to 325° F

Grease and flour pan

In a large mixing bowl combine all ingredients

Beat on low until combined

Beat on medium for 2 minutes

Bake until toothpick inserted into center comes out clean and top springs back when touched

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