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[Diana]

I love Gingerbread Mini Muffins!



7 tablespoons unsalted butter
2 tablespoons molasses
2 tablespoons honey
2/3 cup firmly packed dark brown sugar
1/2 cup milk
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon ground ginger
1 teaspoon ground cinnamon
a good pinch of salt
1 extra-large egg, beaten
2 oz stem ginger, drained and finely chopped

Royal Icing:
1 1/2 cups of confectioners' sugar
1 egg white

Preheat oven to 350 F

Put the butter, molasses, honey, sugar, and milk in a saucepan over low heat and melt gently. Remove from the heat and let cool for a couple of minutes.

Meanwhile, sift the flour, baking soda, ground ginger, cinnamon, and salt into a mixing bowl. Pour in the cooled, melted mixture, then the egg. Mix thoroughly with a wooden spoon. Mix in the stem ginger.

Spoon the mixture into a foil lined mini muffin tin - using 2 teaspoons. Bake in the preheated oven for 15 minutes until firm to the touch.

Let cool on a wire rack, then decorate with royal icing. Store in an airtight container and eat within 3 days.

To make the royal icing:
Sift the confectioners' sugar into a bowl and stir in the egg white. Icing will thicken as it dries. Place into a baggie, snip the corner and decorate the muffins.

Photo taken from the recipe book where I found these goodies.
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-ChristiansMom-
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