Lemon Gingerbread Muffins

Muffin Recipes | 0 comments

I think lemon and gingerbread go so well together, I wanted to try the combination in a muffin.

Lemon Gingerbread Muffins

Joan Donogh
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Breakfast
Servings 12 muffins

Ingredients
  

  • 1/2 cup butter softened
  • 1/3 cup white sugar
  • 1/3 cup brown sugar
  • 2 eggs
  • 1/2 cup molasses
  • 1 1/2 cups all purpose flour
  • 1 cup whole wheat flour
  • 1/3 cup ground flax meal
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1/4 teaspoon allspice
  • 1 cup buttermilk
  • Prepared lemon pie filling or lemon curd

Instructions
 

  • In mixer bowl, cream butter and sugars until light and fluffy. Add eggs one at a time and beat well after each. Beat in the molasses.
  • In small bowl, combine flour, baking soda, cinnamon, ginger, cloves and allspice. Add to the creamed mixture alternately with buttermilk.
  • Line 18 muffin cups with muffin papers. Half fill with batter. Make a well in the bottom for the lemon filling by pushing the batter up around the sides.
  • Spoon about a tablespoon of lemon filling into wells in muffin batter. Top with remaining batter.
  • Bake at 350 degrees F. for 25-30 minutes.

 

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