Nothing says Christmas in the kitchen like the aroma of Gingerbread!
Here's the perfect recipe to accomplish that. This recipe originated in England. I adapted it for the American baker.
Here's what you'll need:
Preheat the oven to 350 degrees
1 - 6 C Muffin Tin with paper liners, lightly brushed with Pan Release Mix (equal parts of Crisco, Vegetable Oil, Flour), meted well and refrigerated in a jar. I start with 1 C of each and always have it available for all of my baking needs.
|These are my favorite Kitchen Supply Paper Muffin Molds.|
You can get them from any Speciality Culinary Store.
9 TBS Butter, room temperature
1/2 C packed Dark Brown Sugar
1 TBS Vanilla
1 TBS Pumpkin Pie Spice Mix + additional for sprinkling.
1 TBS Cinnamon
1 tsp Ground Ginger
A Pinch of Salt
1/4 C Whole Milk
1 C Self Rising Flour
Confectioner's Sugar for dusting when serving.
In a Stand Mixer with a paddle attachment:
Beat until combined, about 3 minutes, don't over beat.
Pumpkin Pie Spice Mix
Beat for 1 minute.
Beat just until incorporated.
Scoop into cups about 2/3 full.
Sprinkle with additional Pumpkin Pie Spice Mix.
Bake for 15 minutes, a toothpick in the center should come out clean.
Remove pan to a rack and cool completely.
Dust with Confectioner's Sugar just before serving.
Homemade Pumpkin Pie Spice:
1/4 C Cinnamon
2 TBS Ground Ginger
1 TBS Ground Nutmeg
1 TBS Ground Clove
Mix all together and store in a jar.
Peace in the Kitchen!