Saturday, February 25, 2012

Gingerbread Muffins with Lemon Curd


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.

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