Isaacs' Home Recipes Main Bread Recipes GingerBread Muffins

GingerBread Muffins

Lemon Curd:
2/3 cup sugar
3/4 tsp cornstarch
1/3 cup lemon juice
5 egg yolks, lightly beaten
1/4 cup butter, cubed
2 tsp grated lemon peel

Muffins:
2 cups flour
1/4 cup sugar
2-1/2 tsp baking powder
2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground cloves
1 egg
3/4 cup milk
1/4 cup vegetable oil
1/4 cup molasses

In a heavy saucepan, combine the sugar, cornstarch and lemon juice until smooth.
Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
Stir a small amount into egg yolks.
Return all to the pan; bring to a gintle boil, stirring constantly.
Cook and stir 1-2 minutes longer or until mixture reaches 160 degrees and coats the back of a metal spoon.
remove from heat; gently stir in butter and lemon peel until blended.
Pour into a bowl; cover surface with plastic wrap.
Cover and refrigerate until serving.
In a bowl, combine teh flour, sugar, baking powder, ginger, cinnamon, salt and cloves.
In another bowl, whisk the egg, milk, oil and molasses until smooth; stir into dry ingredients just until moistened.
Fill paper-lined muffin cups half full.
Bake at 375 degrees for 15-20 minutes or until a toothpick 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)

(Taste of Home - February/March 2006)