On Wed 12 Oct 2005 07:32:49p, Puester wrote in rec.food.cooking:
> Jason's Deli, a chain based, I think, in Texas, serves mini muffins on
> their salad bar, corn, jalapeno corn, and gingerbread.
>
> If anyone has ever approximated the gingerbread, I'd love the recipe.
>
> They are delicious.
>
> gloria p
>
I suspect you could use a good gingerbread recipe, but baked in muffin
pans.
This is an excellent recipe, makes a nice amount that would work for
muffins, and has an great texture and flavor. You can, of course, omit
the frosting.
* Exported from MasterCook *
Rich Spicy Gingerbread With Lemon Frosting
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Gingerbread
1/2 Cup Unsalted Butter -- Melted
1/2 cup Granulated Sugar
1 cup Unsulphered Molasses
1 each Egg
2 1/4 Cups All-purpose Flour
1/2 Teaspoon Salt
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1 Tablespoon Ground Ginger
2 Teaspoons Ground Cinnamon
1/2 Teaspoon Ground Cloves
1 cup Boiling Water
1 Teaspoon Grated Orange Zest -- Optional
Lemon Frosting
1 Tablespoon Unsalted Butter -- Melted
1 1/2 Cups Confectioner's Sugar -- Approximately
3 Tablespoons Fresh Lemon Juice
1 Teaspoon Lemon Zest -- Grated
Preheat oven to 350 degrees F.
Combine all dry ingredients in medium bowl and blend well with whisk. Set
aside.
In mixer bowl, combine melted butter, sugar and molasses. Beat on low
speed until well combined.
Add egg to mixture and beat on low speed until mixture is smooth.
Add dry ingredients to mixer bowl alternatively with boiling boiling
water, mixing until just combined.
Bake in greased 9-inch square pan 35 minutes, or until firm to touch and
toothpick inserted in middle of cake comes out clean. Cool to room
temperature.
For frosting, combine melted butter and half of the confectioner's sugar.
Begin beating on low speed while adding lemon juice. Add enough of the
remaining confectioner's sugar to form a thin, very soft frosting. Spread
evenly over gingerbread and allow to set before cutting.
--
Wayne Boatwright *¿*
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