These muffins are so great and are very easy. We made them this Saturday morning and it had been probably a year since I had made them last. The girls were so excited and we devoured them. I usually make the Lemon curd from scratch but I found this one at Walmart and thought I’d give it a try. It was really good- as good as the homemade. It can be found near the Jam’s and Jellie’s. This time I also changed up my flour combination to try and make it a little “healthier” and it turned out great. I used 1 cup white flour and 1 cup Whole Wheat flour.
Here’s the original recipe for Gingerbread Muffins:
2 cups all purpose flour
1/4 cup sugar
2 1/2 tsp Baking Powder
2 tsp ground ginger
1 tsp cinnamon
1/4 tsp salt
1/4 tsp ground cloves
1 egg
3/4 cup milk
1/4 cup vegetable oil
1/4 cup molasses
Combine flour, sugar, BP, ginger, cinnamon, salt and cloves. In a separate bowl, combing egg, milk, oil and molasses and mix together. Stir into dry ingredients just until moistened. Fill muffin cups half full and bake at 375 for 15-20 min. Serve warm with lemon curd.
Here is a picture of the Lemon Curd I bought at Walmart. You can find it or try the homemade one. Here’s the recipe.
Lemon Curd.
2/3 cup sugar
3/4 tsp cornstarch
1/3 cup lemon juice
5 egg yolks, lightly beaten
1/4 cup butter, cubed
2 tsp grated lemon peel.
In a heavy saucepan, combine the sugar, cornstarch and lemon Juice until smooth. ring to a boil and sir for 2 minutes or until slightly thickened. Stir in a small amount of egg yolks. Return all to the pan and bring to a gentle boil stirring constantly. Cook for 1-2 minutes longer or until mixture reaches 160 degrees and coats the back of a metal spoon. Remove from heat and gently stir in butter and lemon peal until blended. Store in the fridge.
