 |
Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 12 |
|
Growing up, I adored my momâs gingerbread cake with lemon sauce, so I re-created the combination for my family. The spice- and molasses-flavored muffins spread with homemade lemon curd are a new-generation favorite. âKelly Trupkiewicz, Fort Collins, Colorado Ingredients:
lemon curd: |
2/3 cup sugar |
3/4 teaspoon cornstarch |
1/3 cup lemon juice |
5 egg yolks, lightly beaten |
1/4 cup butter, cubed |
2 teaspoons grated lemon peel |
muffins: |
2 cups king arthur unbleached all-purpose flour |
1/4 cup sugar |
2-1/2 teaspoons baking powder |
2 teaspoons ground ginger |
1 teaspoon ground cinnamon |
1/4 teaspoon salt |
1/4 teaspoon ground cloves |
1 egg |
3/4 cup milk |
1/4 cup canola oil |
1/4 cup molasses |
Directions:
1. In a large heavy saucepan, combine the sugar, cornstarch and lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in butter and lemon peel until blended. Pour into a large bowl; cover surface with plastic wrap. Cover and refrigerate until serving.
2. In a large bowl, combine the flour, sugar, baking powder, ginger, cinnamon, salt and cloves. In another bowl, combine the egg, milk, oil and molasses until smooth; stir into dry ingredients just until moistened.
3. Fill paper-lined muffin cups half full. Bake at 375° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm with lemon curd. Yield: 1 dozen (1 cup lemon curd).
|
|