It would be impressive if my mini gingerbreads were thimble-sized houses, with icing icicles and candy cane arches all in miniature.  But, it’s the week before Christmas and even those of you that are not 39 weeks pregnant with a two year old on break from kindy are a little bit busy.  So, lucky for you, these are easy.  And delicious.  It’s bread, in a mini-muffin form.  And spiced, in a gingerbread way.  But moist, in a don’t-feel-bad-about-eating-a-dozen-they’re-mini-muffins way.

This is a recipe from my food blog friend Anna over at Tallgrass Kitchen.  Her Christmas setting is a little different from ours this year, being in rural Northern Wisconcin as opposed to a highrise on a tropical island, but it seems we enjoy this gingerbread equally this season.

Mini Gingerbreads (from Tallgrass Kitchen)

  • 11 Tbsp butter
  • 1 cup corn syrup
  • 1/2 cup molassas
  • 2/3 cup packed brown sugar
  • 1 tsp fresh grated ginger root
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1 tsp baking soda, dissolved in 2 T warm water
  • 1 cup whole milk
  • 2 eggs
  • 2 cups flour
  1. Preheat oven to 350F and grease your mini muffin tin (this recipe makes about 5 dozen mini muffins, I did it in 2 batches).
  2. Melt butter, corn syrup, sugar and spices in a saucepan until melted and combined.  Remove from heat and allow to cool slightly.  Stir in milk.  Add baking soda and beaten eggs, whisk to combine completely.
  3. Sift flour into a bowl.  Slowly add the mixture from the saucepan, whisking away especially at the beginning to prevent lumps.
  4. Fill muffin cups 2/3 full – these will rise considerably and then lava all over the place if you overfill (see the fourth picture above? Lava-inducing filling.  Note there is no finished product picture.).  Bake for 12-15 minutes, testing with a toothpick for doneness.  Do not overcook, they are best a bit sticky.
  5. Cool 10 minutes in the tin, then remove to a plate.  Dust with powdered sugar if you need curb appeal, and enjoy alongside the husband’s homemade eggnog.  Yum.
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