Saturday, October 8, 2011
Gingerbread. It is one of my favorite things. Gingerbread cake, cookies, cupcakes or muffins. Really, in any form, gingerbread just hits the spot, especially once the air has a chill (finally!). Today is one of those perfect fall Saturday mornings. It is slightly cloudy, there is a soft cool breeze, and everyone is out and about enjoying the weather.
Today is especially fall in character because it is a college football Saturday. And, it is not just any college football Saturday, but OU/Texas football Saturday! This is a long standing rivalry in which I stand firmly on the OU side! The game is played every year in Dallas, exactly halfway between the two schools, and it is a game that divides the city of Dallas (even households!), as so many of us attended one or the other school. I am one of the many Texans that chose to go to OU, and I am a lifelong Boomer Sooner fan. Both of my parents are from Oklahoma, and my dad graduated from OU, therefore, my Boomer Sooner blood is rather thick. I grew up in Texas only knowing the Boomer Sooner fight song and I proudly wore my crimson and cream ribbons and outfits. I followed in the footsteps of my dad and attended OU, joining with so many other children that special tradition of attending the Alma mater of their parents. Bunker also attended his dad's Alma mater, Notre Dame, and I know that has always been a special connection for them.
Anyways...here is to a great Saturday football game day, and good luck to all of the teams that you love!
These muffins came out incredibly tender and moist. They actually reminded us more of gingersnap cookies in taste, which is not a bad thing in this household! Enjoy your gingerbread muffins hot out of the oven, or the next day as the flavors tend to build over time. What a great treat for a crisp fall Saturday! Also, these little treats are perfect for tailgates or football watch parties since they are so transferable and come in their own serving dishes, muffin liners!
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1 1/2 cups of all purpose flour
1 teaspoon of baking powder
1/2 teaspoon of cinnamon
1/8 teaspoon of nutmeg
1/4 teaspoon of cloves
1/8 teaspoon of allspice
1 teaspoon of ginger
1/2 teaspoon of salt
1/2 cup of butter (1 stick)
1/4 cup of water
1/2 cup of brown sugar, packed down
1/2 cup of unsulphured molasses (not blackstrap)
3 large eggs
1. Gather your ingredients and preheat the oven to 350 degrees.
2. Melt together the butter and water in a small microwave safe bowl. Set aside.
3. Combine the flour, salt, baking soda, and spices in a large bowl.
4. In a standing electric mixer, beat together the molasses and the brown sugar. Beat until smooth.
5. Add the eggs to the molasses and sugar mixture, mix until smooth.
6. Slowly add the flour mixture to the sugar and egg mixture and mix until just combined.
7. Add the butter mixture to the batter and mix until smooth. The batter will be rather runny.
8. Spoon the batter into muffin liners in a muffin tin and bake for about 12 to 14 minutes.
9. Enjoy on a crisp and cool fall morning!