Gingerbread and cranberry muffins
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1 cup dried cranberries
1/4 cup crystallized ginger pieces
Cream the butter and sugar together until light and fluffy using an electric mixer. Beat in the molasses, then add the eggs one at a time, beating until combined.
Sift the flour and spices together and beat into the batter, scraping down the sides of the bowl as needed, until the batter is just mixed. Dissolve the baking soda in the warm water in a small dish, then mix into the batter. Stir in the cranberries and ginger until they are distributed throughout.
At this point, the batter can be refrigerated for up to two days, tightly covered.
When ready to bake, preheat the oven to 350 degrees F. Grease 12 muffin cups and divide the batter among them equally. Bake for 15 – 20 minutes until a tester inserted in the center comes out clean. Cool in the pan for a few minutes, then turn out on to a wire rack to cool.
For the Butter:
Makes 1/2 cup
1/2 cup (1 stick) butter, softened
2 tablespoons confectioners’ sugar
1/2 teaspoon vanilla
1/2 teaspoon nutmeg
Beat the butter and confectioners’ sugar together until light and fluffy. Beat in the vanilla and nutmeg until combined and smooth. Scoop into a small bowl, cover and refrigerate until firm.
The butter can be made up to a week ahead.
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