Tuesday, September 28, 2010

Gingerbread and Good Neighbors

Today is National Good Neighbor Day.
So why not offer to do something nice for one of your neighbors. Maybe you can help them with outside yard work, run errands, or bake an extra batch of cookies to share.

If you don't know your neighbors, today would be a good day to get acquainted. Why not try these delicious Gingerbread Cupcakes and share them?

1 c. all purpose flour
½ tsp. baking powder
½ tsp. ground ginger

½ tsp. ground cinnamon
¼ tsp. baking soda

Dash of salt
1 slightly beaten egg white

1/3 c. molasses
1/3 c. water

3 Tbsp. cooking oil
Sifted powdered sugar (optional)

Line 8 muffin cups with paper liners; set aside. In medium mixing bowl, stir together flour, baking powder, ginger, cinnamon, soda & salt; set aside. In small mixing bowl
Stir together egg white, molasses, water & oil. Stir molasses mixture into flour mixture just until blended. Spoon mixture into prepared muffin cups. Bake at 350° for
15-20 minutes or until cupcakes spring back when pressed lightly in center. If desired, sprinkle with powdered sugar. Serve warm or cool. Yield: 8 cupcakes

How to make a "Murphect" Muffin:
  • Don't over mix!
  • Recipes with less butter and sugar will give you a more "bread-like" muffin. Those with more butter and sugar will result in a more "cake-like" muffin.
  • All ingredients should be at room temperature before you begin.
  • Thick, lumpy batter is good.
  • Position the oven rack in the middle for best heat distribution.
  • Let muffins cool a few minutes before turning out of the pan.
  • Muffins are best when made fresh, however, if you wish, wrap cooled muffins in plastic wrap; freeze for up to two months. Thaw, still wrapped, at room temperature.

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