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
- Preheat the oven to 375 degrees. Grease two muffin tins (200 g) and sprinkle with flour.
- 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.
- 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.
- 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.
- 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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