Gingerbread Muffins

by Editorial Staff

Rye flour gingerbread cake recipe. These muffins are formulated with herbs and spices to give the ginger muffins an unusual flavor and aroma.

Ingredients

  • Rye flour – 1/3 cup
  • Baking powder – 1/4 teaspoon.
  • Soda – 1/8 teaspoon.
  • Salt – 1/8 teaspoon.
  • Butter – 2 tbsp
  • Ground ginger – 1/4 teaspoon
  • Ground cinnamon – 1/4 teaspoon
  • Ground cloves – 1/8 teaspoon
  • Ground black pepper – pinch
  • Egg at room temperature – 1 pc.
  • Sugar – 3 tbsp
    *

For glaze:

  • Powdered sugar – 1/2 cup
  • Water – 1 1/2 teaspoon.
  • Bourbon – 1 teaspoon
  • Fresh ginger (chopped) – 1/2 teaspoon
  • Black treacle – 2 tbsp
  • Water – 1 tbsp

Directions

  1. Preheat the oven to 375 degrees. Grease two muffin tins (200 g) and sprinkle with flour.
  2. Combine flour, baking powder, baking soda and salt. Melt butter in a small saucepan over low heat, bring to a boil. Add ground ginger, cinnamon, clove and black ground to the oil. Cook for about 30 seconds. Remove from heat, let cool.
  3. Beat eggs, sugar and fresh ginger lightly. Add molasses and water to the melted butter. Stir until smooth. Add flour mixture gradually. Stir until smooth. Divide the dough into 2 parts, put in prepared molds. Remove drops of dough from the walls of the molds. Lightly hit the filled molds on the table surface to compact the dough.
  4. Bake the gingerbread muffins in the oven for 20-25 minutes. Remove the finished products from the oven, chill on a wire rack for 10 minutes, then remove the gingerbread cakes from the molds and chill for 30 minutes.
  5. For the icing, mix the icing sugar, water and bourbon until smooth. Pour the glaze over the gingerbread muffins, leave for 15 minutes at room temperature.

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