Gingerbread Muffins

My house smelled of Christmas yesterday as these baked in the oven.  Husband and I may have even been at the sink licking the batter off the spoon.  These were delicious- my two year old loved them, too.  The glaze is nice for a little treat but if you want to keep the extra sugar out, by all mean, they are super yummy on their own as well.

Source: http://sallysbakingaddiction.com/2012/12/11/gingerbread-muffins-with-sweet-lemon-glaze/

Ingredients:

3 cups all purpose flour
1/4 tsp salt
1 1/2 tsp baking soda
1 1/4 tsp ground ginger
1 1/2 tsp ground cinnamon
1/2 tsp ground cloves
3/4 cup molasses
1/2 cup butter
1/2 cup brown sugar
1 large egg
3/4 cup plain or vanilla or honey yogurt
1/4 cup milk (I used almond)

Glaze:

1/2 cup icing sugar
1-2 lemons juiced (depending on the juiciness of your lemons and how lemony you like it)
splash of milk/cream if you need to thin it out
(the picture on the source site shows a dark almost icing glaze, mine was see through- less sugar I guess)

Directions:

Preheat oven to 450.

Mix together dry ingredients.

Whisk together brown sugar, egg, yogurt and milk in a separate bowl.

In another bowl, microwave molasses and butter together for 1-2 minutes.  Whisk together well. Then add brown sugar/yogurt mixture to molasses mixture and mix well.

Add wet to dry and mix till just combined.  Pour in greased muffin tins and bake at 450 for 5 mins then turn oven down (keep muffins in) to 375 and bake for 15 mins.

Allow to cool before glazing (if you choose to glaze).