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SALT & PREPPY

Charlotte Park

Muffins

Gingerbread Muffins w. Lemon Curd Filling

Gingerbread Muffins w. Lemon Curd Filling
2016-04-23 08:58:11
Yields 36
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 2 cups flour
  2. 2 tablespoons cocoa powder
  3. 1 tablespoon ground ginger
  4. 1 teaspoon baking soda
  5. 1/2 teaspoon salt
  6. 1 stick butter, melted
  7. 1/2 cup sugar
  8. 1/2 cup molasses
  9. 1/4 cup milk
  10. 2 eggs
  11. 1 small jar lemon curd
Instructions
  1. Preheat the oven to 350 degrees. Fill three mini muffins pans with mini muffin cups and spray with pam. Mix the flour, cocoa powder, ginger, baking soda and salt together in a large bowl. In a separate medium bowl, combine the butter, sugar, molasses, milk and eggs. Fold into the flour mixture and divide the batter among 36 mini muffin cups, filling each about 3/4 full. Bake for 12-14 minutes or until a toothpick inserted in the center comes out clean. While the muffins are still hot, use a teaspoon to press an indent into the center of each. When the muffins are cool fill each with about a teaspoon of lemon curd. You can also make normal size muffins, just divide the batter among 12 normal size muffin cups and bake for 20-25 minutes.
Adapted from Food Network Magazine
Adapted from Food Network Magazine
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