Thursday, December 13, 2012
I've talked before on occasion about how sometimes when I bake something, snapping a perfect picture of it isn't the highest on my chain of priorities.
Often times it's about sitting back, relaxing, and enjoying without worrying about the perfect shot.
Especially around now, when things seem to get a little bit overloaded with the holidays getting more into swing.
With photo sharing websites such as Instagram and the high quality aspect of the IPhone 5 camera this is hardly an excuse anymore, and often times I still find myself shooting off a quick picture regardless and sending them out through venues such as these.
But then it dawned on me.
If there is any time to sit back and relax and share without worry of perfection, it's these same holidays.
And all of you who don't see my Instagram pictures of treats would definitely enjoy these as well.
On a morning with minimal time and minimal supplies, I vowed to whip up the first muffins I had all the ingredients on hand for. And that just so happen to be gingerbread.
Perfect timing they say.
Spicy and subtly sweet, easy to dress up with jam or butter or great left all on their own - an easy treat that makes even the hurried holiday morning that much more special.
And with a view into my completely un-styled holiday kitchen: recipe booklets, pretzel jars, random teaspoon measures, half-used molasses jars and all, they're ready to be enjoyed immediately.
And truthfully, sometimes that's just what I need.
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- 2 cups flour
- 2 Tbsp cocoa powder
- 1 Tbsp ground ginger
- 1 tsp baking soda
- 1/2 tsp salt
- 8 Tbsp (1 stick) unsalted butter, melted
- 1/2 cup sugar
- 1/2 cup molasses
- 1/4 cup milk
- 2 eggs
Preheat oven to 350 degrees F. Line a standard muffin/cupcake tin with paper or foil liners. Set aside two separate medium sized bowls. In one bowl combine flour, cocoa powder, ginger, baking soda, and salt. Whisk to combine. In the other bowl combine melted butter, sugar, molasses, milk, and eggs. Whisk. Pour wet ingredients into dry ingredient bowl and fold in until no streaks of flour remain. Divide between muffin cups and bake 19-22 minutes (or until a cake tester or toothpick comes out clean). Serve warm or at room temperature.
Recipe adapted from: Food Network