Gingerbread with Candied Ginger
Preheat oven to 350 degrees F. Butter cupcake tin.
1/2 cup softened unsalted butter (1 stick)
3/4 cup sugar
1/2 cup “robust” dark molasses
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon mace or nutmeg
1 cup candied ginger, cut into small pieces
2 eggs, beaten with a fork
1/2 cup whole milk
3/4 tsp baking soda
2 1/2 cups flour (can use half whole wheat, half white)
Cream butter. Add sugar, molasses, spices, and ginger; mix. Add beaten eggs and mix. Mix milk and baking soda thoroughly together, add to batter, and mix. Toss candied ginger in the flour. Add flour slowly and thoroughly mix batter. Use a spoon to put batter into muffin cups; I filled about 3/4 full and got a bit of a crown around the top. Bake at 350 for 20-25 minutes, or until a knife comes out clean. Cool before removing from pan.
