North Pole Gingerbread Muffins
North Pole Gingerbread Muffins
Prep Time: 25 Mins
Yields: 18 muffins
Ingredients:
8 tbsp. butter, melted and slightly cooled
1 cup buttermilk
2 eggs
1/2 cup molasses
2 1/2 cups all purpose flour
1/2 cup dark brown sugar
2 tsp baking soda
2 tbsp. ginger
1 tsp cloves
1/2 tsp. salt
Betty Crocker® Cupcake Icing
Cloud White
Betty Crocker® Cookie Icing
White
Cake Mate® Silver Cupcake Gems
Peppermint Sticks,
cut in half
Instructions:
1. Preheat oven to 350°. Line 2 standard size muffin trays with 18 holiday baking cups.
2. Whisk butter, buttermilk, eggs and molasses together in a large bowl.
3. Whisk all the remaining dry together in a medium bowl. Fold the dry ingredients into the wet ingredients in 3 batches. Mix just until combined and batter is thoroughly moistened. Do not over mix - it may appear slightly lumpy but that is fine.
4. Divide the batter evenly between the baking cups using a 1/3 cup measuring cup or ice cream scoop. Each should be about 3/4 full. Bake 15-17 minutes or until the surface bounces back and a toothpick inserted in the center comes out clean. Cool completely before decorating.
5. Drizzle the muffin with Betty Crocker White Cookie Icing. Pipe a dollop of Betty Crocker White Cupcake Icing in the center sprinkle lightly with Silver Cupcake Gems. Place peppermint sticks in the center of the icing dollop and top peppermint stick with a small dollop of Cupcake Icing.