recipe
Sep
24
2013

Delicious Ginger Spice Muffins from Gooseberry Patch’s Hometown Harvest

GingerSpiceMuffins

WOW these were delicious!  WERE – ’cause we ate them all!  I got up yesterday morning and made them for breakfast – ate two with my coffee and then got a call from a friend that she was headed over to drink ONE cup of coffee.  We have to make a conscious effort to drink ONE cup or we will realize 3 hours in, we have put on the second or third pot.  So she shows up and ask immediately “WHAT ARE THOSE?”  And before she finished the first one she says “Don’t let me eat all of them.”  :)

They are so super easy – as most if not all Gooseberry Patch recipes are. AND they are so super delicious.  And I wanted to be able to tell you they froze and reheated well but there were two left last night and I came in at 11pm having not eaten supper and I finished them off.  So next batch – and there will be a next batch.  And a next. And a next.  - I will let you know how well they freeze and reheat.  I cannot imagine that they wouldn’t. AND I made them with gluten free flour and they were perfection – so imagine if  you can eat gluten how tender and delicious they will be.  Although, I don’t think there was much room for any improvement.  So without further ado, here is your recipe for Ginger Spice Muffins from the lovely Hometown Harvest cookbook from Gooseberry Patch!

Hometown Harvest

GINGER SPICE MUFFINS

  • 1 1/4 cup all purpose flour (I used Namaste’s Gluten Free Blend)
  • 1/4 cup sugar
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/8 tsp nutmeg
  • 1/2 cup light molasses
  • 1/2 cup buttermilk
  • 1/4 cup shortening
  • 1 egg beaten
  • 1/2 cup chopped walnuts

In a large bowl, mix flour, sugar, baking soda, salt and spices.  Add remaining ingredients.  With an electric mixer on low speed, beat just until blended.  Increase speed to medium and beat for 2 minutes. Spoon batter into greased or paper-lined muffin cups, filling 2/3 full.  Bake at 375 degrees for 20-25 minutes.  Cool in pan for 10 minutes; remove muffins to a wire rack and cool completely. More one dozen.

Now you know how this all goes down! And of course as always, you can win a copy of this new cookbook.

To enter this Early Bird Review and Giveaway: All you have to do is leave a comment at the end of each post pertaining to this giveaway and Early Bird Review and consider yourself entered. I will be posting amazing recipes from this book over the next two weeks and then on Monday the September 30, I will draw a name from the trusty mason jar and announce the winner. You have a few chances to get your name in the drawing. And of course it would be nice of you to tell your friends if you have facebook or a blog of your own.

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Susan, those look and sound amazing! Of course everything Gooseberry Patch is amazing. :-)

Sonia

Love these muffins – buttermilk is always a sure sign of a good muffin recipe!

TexasTigress76

Looking at these is making me SO hungry! :)

Sharry M.

I love muffins and this recipe sounds perfect for Fall!

Annie

Love those Gooseberry Patch cookbooks!

Cinnamon, nutmeg and ginger. My favorite fall ingredients :) Can not wait to try!

Sherri Lee

The muffins sound yummy!! Yay, Gooseberry Patch!!

Ginger, cinnamon, nutmeg, and molasses all in a muffin… the sweet smell of Autumn is calling my name. I loving this book more and more:)

Heather Galbraith

Would love to try this recipe!

Pam

Wow! These muffins sound and look fantastic! Love those Gooseberry Patch books and recipes!