crystallized True Orange Ginger shaker. What I love so much about their products, is that they have such a great taste because they use natural fruit. Who knew you could crystallize real fruit?? It's amazing!
*This is a sponsored post but all opinions are my own.
Gingerbread Muffins with Orange-Ginger Glaze
Adapted from Epicurious
Makes: 20 muffins
2 3/4 cups all purpose flour
2 1/2 tsp. baking soda
1 Tbsp. ginger
1/2 tsp. True Orange-Ginger
1 tsp. ground cinnamon
1/8 tsp. ground cloves
1/2 tsp. salt
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup plus 2 tablespoons sugar
2 large eggs
3/4 cup molasses
1 1/3 cups cold water
1 3/4 cups powdered sugar
4 Tbsp. water
2 tsp. True Orange-Ginger
For Gingerbread Muffins:
1. Preheat oven to 350°F. Lightly grease 20 standard muffin liners or cups in pan. Set aside. 2. Whisk flour, baking soda, ginger, orange-ginger, cinnamon, cloves and salt in medium bowl to blend.
2. Using electric mixer, beat unsalted butter and sugar in large bowl to blend. Add large eggs and beat to blend. Beat in light molasses. Add half of dry ingredients, beating until blended. Beat in remaining dry ingredients. Gradually add 1 1/3 cups cold water and beat until incorporated. 3. Divide batter equally among 20 prepared muffin cups.
3. Bake gingerbread until tester inserted into center comes out clean, about 25 minutes. 4. Transfer to rack and cool 10 minutes. Remove muffins from pan and place on rack over sheet of foil.
For Orange-Ginger Glaze:
1. Whisk powdered sugar, water and orange-ginger in small bowl until smooth. Dip muffin tops into glaze to coat. Dip a second time if desired.