What’s with the giant muffin phenomenon? I have yet to figure out the appeal of muffins that are the size of softballs. I think of muffins as snack food, something to grab with an apple or to eat alongside a cup of tea. A muffin is not a meal.
If you need a muffin to be a breakfast substitute you’d be better of baking my blueberry wheat germ muffins.
But if you want a plain delicious muffin for a not-too-filling tasty snack, these ginger molasses muffins will do it.
This recipe was given to me by a friend years ago. And although they’re called muffins, they’re really somewhere in between that and a rich, dense piece of cake. They have a nice spicy kick too.
Don’t be alarmed by the texture of the batter. It’s very stiff but don’t worry, your muffins will come out of the oven just fine. I have used blueberries instead of dates (as in the photos here) with delicious results.
But heed this warning: if you use frozen berries your batter will seize up completely, you’ll half panic as you try to spoon it into the pans, and while they’re baking you’ll start to mix up another batch because you’ll be convinced that they’re headed for the compost. They’ll be delicious though (some will just sink a bit in the middle).
Ginger Molasses Muffins
Makes 12 regular-sized muffins
- 1 ¼ cups flour
- 6 Tbsp brown sugar
- 2 tsp ginger
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¾ cup butter
- 6 Tbsp Crosby’s Fancy Molasses
- 1 egg
- 1 cup chopped dates or fresh blueberries
- In a medium bowl combine flour, ginger, baking powder, baking soda and salt.
- In another bowl cream butter and brown sugar.
- Add egg and then molasses to butter mixture, mixing well after each addition.
- Add dry ingredients to the creamed mixture and mix gently.
- Spoon into prepared muffin tins and bake at 350 F for about 20 minutes.