Ginger Spice Muffins are courtesy of
Hometown Harvest by Gooseberry Patch
1 1/4 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon nutmeg
1/2 cup light molasses
1/2 cup buttermilk
1/4 cup shortening
1 egg, beaten
1/2 cup chopped walnuts
optional: Sparkly White Sugar, for topping
1. In a large bowl, mix flour, sugar, baking soda, salt, and spices. Add remaining ingredients. With an electric mixer, on low speed, beat just until blended. Increase speed to medium and beat for 2 minutes.
2. Spoon batter into greased or paper-lined muffin cups, filling 2/3 full. Bake at 375° F. for 20-25 minutes. Cool in pan for 10 minutes; remove muffins to a wire rack and cool completely. Makes 1 dozen muffins.
Before baking, I sprinkled Sparkling White Sugar from King Arthur Flour on top of the muffins. It looks pretty, but also adds a nice sweet crunch to these muffins that taste a whole lot like gingerbread. Enjoy!