Ginger Muffins

Ginger Muffins

1/2 cup butter or hard margarine, softened

1/2 cup granulated (white) sugar

2 large eggs

1 cup molasses

1/2 cup hot water

3 1/2 cups all-purpose (plain) flour

2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon ground ginger

1/2 teaspoon ground cloves

Preheat oven to 375◦F. Grease or line muffin cups.

In a large bowl, cream the butter and sugar until light and fluffy. Gradually beat in the eggs until well combined. Beat in the molasses, then the water.

Sift together the remaining dry ingredients and stir in until just combined. Spoon batter into prepared muffin cups. Bake for about 20 minutes until a toothpick inserted in the center comes out clean. Makes about 20 muffins. 

These ginger muffins remind me of gingerbread in a convenient, individual size perfect for breakfast or snacks! Great for the holiday season.