The ingredients of a lovely Saturday morning breakast (made using a fabulous mini-muffin tin I got at King Arthur Flour in Norwich, Vermont, just across the river from New Hampshire):
Gingerbread Muffins (courtesy of Cook's Illustrated)
2 cups (10 ounces) flour
1/2 teaspoon baking soda
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon salt
2 large eggs
1 1/2 cups (10.5 ounces) dark brown sugar
1 cup buttermilk
8 tablespoons (1 stick) unsalted butter, melted & cooled slightly
1. Adjust an oven rack to the middle position. Heat oven to 375 degrees. Spray muffin tin with nonstick cooking spray.
2. Whisk together the flour, baking soda, ginger, cinnamon, allspice, and salt in a medium bowl until combined.
3. Whisk together the eggs, brown sugar and buttermilk in a large bowl until combined. Add the melted butter and whisk until incorporated.
4. Whisk half the dry ingredients into the wet ingredients — when the two begin to come together, add the remaining dry ingredients. Stir with a rubber spatula or wooden spoon, just until combined. Do not overmix.
5. Drop batter into muffin tin.
6. Bake until the muffins are golden and a toothpick inserted intgo the center of a muffin comes out clean. This takes between 18 and 22 minutes. Cool, if you can, before eating.
7. Store the rest in a nice container.